Pasta With Tomatoes and Beans Recipe (2024)

Made this last night and it was fantastic. Added a pinch of ground cumin, 1 tsp. dried oregano and ground black pepper to sauce. Served it on a bed of fresh spinach.

Quick, cheap, nutritious, and tasty! I doubled the garlic and added a little butter to the olive oil.

Very simple and tasty. Occasionally, I'll add a can of halved artichoke hearts and often add some crushed red pepper flakes for some heat. In the summer, I'll use fresh cherry tomatoes instead of canned.

I added an anchovy to the onions and a handful of herbs. It still seemed a little bland, so I served kalamata olives on the side. That's what really made it pop for us. I would use the red pepper recommendation in the future.

I added chilli and oregano when the garlic went in, and added mushrooms shortly before the beans. Loved this for a quick healthy vegan recipe.

I’ve been making this on the regular for my family - easy pantry dish that is very kids friendly, and adults can add some pepper flakes and extra herbs to jazz it up a bit. I do make a whole pound of pasta (I’m not about to have 1/4 package of pasta floating around in my pantry, never to be heard of again), 28 oz can of tomatoes, and two cans of beans. Works great!

Absolutely fantastic use of pantry items--quick, easy, and simply delicious! As I didn't have basil on hand, I was able to thinly slice some spinach and toss it in. I will absolutely make this dish again!

Great quick midweek meal. Added a pinch of chilli and some grated parmesan into the sauce before serving, along with more at the table. Children loved it.

Quick, easy, yummy. I like the idea of adding some marinated artichokes as well. Will make again.

It was tasty and just what I was in the mood for. I'm always looking for a way to add beans to meals. You get the best of both worlds with the beans and pasta. I might have enjoyed a little more sauce is my only nit pick.

I made a few minor changes, based on comments I read. Added red pepper flakes and chunks of yellow zucchini. Used a lot more basil, could have used even more; next time I'll use the basil as garnish, so the flavor comes thru better. I cooked my own beans and next time I'll use less than 15oz cooked, probably around 10. More veggies and around 4oz pasta (dry) next time. Overall a good recipe and worth repeating, with some tweaks.

This was a lovely meal for a bit of a pantry/fridge clean out. Wilted some arugula into the sauce at the end for some greens and pepperiness, and it was great! Doubled the sage, and added some chili flakes too—might add an anchovy or two next time as well.

I ramped up the garlic, onion, and basil and added thyme. Also added a few fresh diced tomatoes to the canned. The tomato sauce wasn’t thickening, so added some tomato paste. Then added the pasta and didn’t need to add pasta water. Really great to put in fridge for lunch this week. Great recipe!

Oregano rosemary red pepper more tomato paste

I made this after a returning from a long trip and didn’t have time to go to the grocery store. All ingredients in my pantry with basil from the garden. I added red pepper flakes. It was simple, delicious, and hit the spot.

Have made this numerous times, all with good results. Have used white, pink, red, kidney and pinto beans, canned or homemade. If using sage, it wasn’t noticeable in amount given, so had to double. Basil can also be increased if you have a lot.

Recipe was a hit with my family, from the meat eaters to the vegetarian! Quick and easy and tasty. Will make again, to make even tastier will add more garlic and maybe some pepper flakes.

I’ve been making this on the regular for my family - easy pantry dish that is very kids friendly, and adults can add some pepper flakes and extra herbs to jazz it up a bit. I do make a whole pound of pasta (I’m not about to have 1/4 package of pasta floating around in my pantry, never to be heard of again), 28 oz can of tomatoes, and two cans of beans. Works great!

Made this tonight. I used crushed tomatoes instead of diced. Ended up adding 1/2 cup pasta water to thin the sauce. The fresh basil is essential so don’t skip it. My whole family loved this!

Riffed-great success. 1/2 small sweet onion thin sliced slow sautéed in lots of oil, some from anchovies plus butter. 1/4 tsp cumin, pinch coriander & ancho powder into oil to bloom. 3 anchovies mushed, lots of small chopped garlic. While water heating add 1 pkg cherry tomatoes halved & 1 sweet pepper chopped bean size, while pasta cooks add beans. Use bean liquid as needed to make sauce. Finish with black pepper & peels of cheese. Served 3

Added 4 oz. Can tomato sauce and 1 tbsp pesto. This is easy, nutritious and delicious!

This was a great side dish. Very versatile and easy.

Tasty, healthy and an easy weeknight dinner. Served it with spaghetti squash instead of pasta.

I made this last night because my son's girlfriend is vegan. As I didn't think my other sons would appreciate it I altered it a bit. Doubled the garlic and pasta, added a finely grated carrot to sauce, added two cups of jarred sauce, roasted asparagus and three zucchinis, plus Italian seasoning, torn basil in the sauce and then slivers of basil on top when it was done. Served a side of prated parmesan (and sausages) on the side. Aside from one picky eater who would not eat the beans it was a hit