Pasta, Beans and Tomatoes

By Mark Bittman

Updated September 29, 2015

  • Yunhee Kim for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Megan Hedgpeth.
Media 1 of 1
Total Time
10 minutes
Rating
4(982)
Comments
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Many vegan dishes (like fruit salad and peanut butter and jelly) are already beloved, but the problem faced by many of us is in imagining less-traditional dishes that are interesting and not challenging. Here is a more creative option to try.

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Ingredients

  • Penne pasta

  • Fresh or canned tomatoes

  • Canned or cooked white beans

  • Garlic

  • Olive oil

  • Basil

Ingredient Substitution Guide
Nutritional analysis per serving

33 grams carbs; 199 calories; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 3 grams fat; 12 grams fiber; 36 milligrams sodium; 11 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Saute; a couple of cloves of chopped garlic in olive oil in a large, deep skillet over medium heat.

  2. Step 2

    Add 2 cups of chopped fresh or canned tomatoes and cook for 5 minutes, or until saucy; add 1.5 cups canned white beans (or about 1 cup of cooked beans) and heat until bubbly.

  3. Step 3

    Add a little more minced garlic, then a pound of cooked penne pasta.

  4. Step 4

    Add fresh basil and a bit more oil and serve.

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Ratings

4 out of 5
982 user ratings
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Comments

Nathan Brasfield

I think this recipe is to be praised for being a quick, easy, nutritious vegan recipe.

I agree with other reviewers that it is a little bland as is, so it is a bit of a blank canvas.

I added a little red wine and balsamic vinegar to the tomatoes and garlic as they cooked and they added just the right depth I was looking for.

And it seems to me that sliced cherry tomatoes is the best way to go on this route if you don't have garden fresh tomatoes.

Cindy

This was simple and very tasty. I had everything on hand and and fresh lemon basil in the garden. I added sautéed onion and chopped carrot. The butter beans in my pantry were preseasoned and this added an additional flavor. Next time I would make sure I had plain beans on hand. And there will definitely be a next time!

Tasha

Read the reviews so made a couple of adjustments. Sauteed shallots along with the garlic. Also added red pepper flakes, plenty of salt and pepper and fresh parmesan. So simple and delicious!!

Wok Don't Run

This is very good! I used a fresh Belgian Giant tomato which partially reduces to a creamy consistency with the oil and garlic, but then I went off-recipe by adding some leftover ratatouille with the beans. Thinking on it now, I should have added a splash of dry red wine to the reduction. Seasoned simply with kosher salt and crushed Aleppo pepper - bland goes away when you use a bit of taste and imagination with this one.

Andy

@Susan Saks and others: Note that the recipe says to add a pound of cooked pasta, which is a lot less than a pound of dry pasta, cooked. Of course, you all can make it as saucy or pasta-y as you like.

Rubi DeRoiste

Added anchovies with the garlic and oregano with the basil

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