Name: Garlicky Cherry Tomato Pasta with White Beans Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 3 Tbsp olive oil; 5 medium cloves garlic, sliced (~22g or 2 Tbsp); 1 small shallot, minced (~28g or 3 Tbsp) (optional); 4 cups cherry tomatoes; 1/2 cup water (or substitute with white wine such as Sauvignon Blanc); 1/2 tsp red pepper flakes; 1/2-3/4 tsp sea salt; 1 (12 oz.) package pasta (gluten-free if needed; recommended Jovial Fusilli or Penne); 1/2 bunch kale, large stems removed, leaves thinly chopped (~3 cups or 75g) (can substitute arugula or spinach); 1 (15 oz.) can white beans, drained and rinsed (cannellini preferred or ~1 ½ cups homemade); 1/2 cup chopped kalamata olives; 1/2-3/4 cup reserved pasta water; Vegan parmesan cheese for serving (optional)

Jump to Recipe· 4.1 from 222 reviews

If you’re craving a dish that bursts with vibrant color, robust flavor, and wholesome ingredients, this Garlicky Cherry Tomato Pasta with White Beans Recipe will quickly become one of your go-to meals. It’s a delightful combination of juicy cherry tomatoes simmered with fragrant garlic and shallots, tender white beans adding creamy texture, and peppery kale for a fresh, green finish—all tossed with perfectly cooked pasta. The subtle heat from red pepper flakes and the briny kick from kalamata olives round out the dish, making it comfortingly satisfying yet light. Whether you’re feeding family or just treating yourself, this recipe delivers simple ingredients with big personality in every bite.

Ingredients You’ll Need

The image shows fresh and dry ingredients arranged on a white marbled surface. From top left, there is a small white bowl with light beige beans, next to it a round wooden board holds six peeled garlic cloves. Below the beans is a small white bowl with a mix of dark and light brown olives. In the middle, half a purple shallot is placed vertically next to a bunch of bright red cherry tomatoes on the vine. To the right of the tomatoes is a large dark green kale leaf. Below the shallot and to the left of the kale leaf are two small white bowls: one filled with uncooked yellow spiral pasta, the other with golden olive oil. To the right side of the pasta bowl is a clear glass jar with a light yellow liquid. Finally, two white spoons with handles face upwards, one contains red chili flakes and the other coarse salt. The colors range from red, green, beige, and golden yellow, and the textures mix smooth, leafy, and dry elements, creating a fresh and natural look. Photo taken with an iphone --ar 4:5 --v 7

Getting the ingredients right is the secret to nailing this recipe. Each item plays an essential role, from building flavor layers to enhancing texture and color, so let’s walk through what you’ll need to bring this dish to life.

Olive oil: Use extra-virgin for rich, fruity notes and a smooth base for sautéing garlic and shallots.
Garlic: Sliced to infuse the oil with warm, aromatic pungency that’s key to the dish’s signature flavor.
Shallot: Finely minced adds a gentle sweetness and subtle depth; optional but highly recommended.
Cherry tomatoes: Fresh and juicy, they create a vibrant, tangy sauce that’s naturally sweet and colorful.
Water or white wine: A splash to deglaze the pan and coax the tomatoes into a luscious sauce; white wine adds brightness.
Red pepper flakes: Provide a playful hint of heat that warms the palate without overpowering the other flavors.
Sea salt: Balances and enhances the natural flavors in every component.
Pasta: Choose your favorite shape; gluten-free works beautifully, too. The Jovial brand Fusilli or Penne is especially good.
Kale: Thinly chopped for a slight bite and a nutritious green lift; spinach or arugula can substitute.
White beans: Cannellini or great northern beans add creamy protein and a luscious texture to the dish.
Kalamata olives: Chopped to contribute briny, savory pops that contrast delightfully with the sweetness of tomatoes.
Pasta water: Reserved from cooking pasta, it helps marry the sauce and pasta with silky cohesion.
Vegan parmesan cheese (optional): Perfect finishing touch for a cheesy note while keeping it plant-based.

How to Make Garlicky Cherry Tomato Pasta with White Beans Recipe

Step 1: Sauté the Aromatics

Start by warming the olive oil over medium heat in a large skillet. Add the sliced garlic and minced shallot, cooking gently until fragrant and lightly golden, about 2-3 minutes. This base infuses the oil with deep, mellow flavor that will carry through the entire dish.

Step 2: Cook the Cherry Tomatoes

Add the cherry tomatoes to the skillet and stir to coat them in the garlicky oil. Pour in the water or white wine, then sprinkle the red pepper flakes and sea salt over everything. Let the tomatoes cook down, releasing their juices and breaking apart slightly, for about 10 minutes, stirring occasionally. This slow simmer turns fresh tomatoes into a silky, vibrant sauce.

Step 3: Prepare the Pasta and Kale

While your sauce cooks, bring a big pot of salted water to a boil and cook the pasta according to package instructions until just al dente. During the last minute of cooking, toss in the chopped kale so it wilts slightly. Reserve ½ to ¾ cup of the pasta water, then drain both pasta and kale together.

Step 4: Combine Pasta and Sauce

Lower the heat on your tomato sauce and stir in the drained white beans and kalamata olives. Add the cooked pasta and kale to the skillet, then pour in a splash of reserved pasta water to loosen the sauce and help it cling beautifully to every piece of pasta. Toss everything gently but thoroughly, letting the flavors meld for another 1-2 minutes.

Step 5: Final Seasoning and Serve

Give a taste and adjust seasoning with more sea salt or red pepper flakes if desired. Once perfect, remove from heat and serve immediately for the freshest flavor. Optionally, sprinkle with vegan parmesan or your favorite cheese alternative for a little extra indulgence.

How to Serve Garlicky Cherry Tomato Pasta with White Beans Recipe

The image shows a white plate with a red rim filled with four layers of food: a base of spiral pasta in a light yellow color, scattered white beans mix in, bright red roasted cherry tomatoes placed on top, and pieces of dark purple olives and chopped dark green leafy vegetables sprinkled throughout. There is some powdered cheese spread lightly over the dish, and a silver spoon is resting on the bottom edge of the plate. The plate is set on a white marbled surface with a yellow cloth nearby, and small white bowls containing chili flakes, more cheese, olive oil, and olives are positioned around the plate. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate the dish even further, fresh basil or parsley leaves add a bright, herbaceous lift and beautiful contrast. A drizzle of good-quality extra virgin olive oil just before serving gives richness and sheen. For those who enjoy a little spice, a sprinkle of crushed red pepper flakes on top keeps the heat alive and exciting.

Side Dishes

This pasta stands wonderfully alongside a light green salad dressed with lemon vinaigrette or a crunchy bruschetta to emphasize fresh flavors. Roasted vegetables like asparagus or zucchini also pair nicely, complementing the garlicky tomato sauce without competing with it.

Creative Ways to Present

Try twirling the pasta into elegant nests on each plate for a restaurant-worthy look. You can also serve this dish family-style in a large rustic bowl, inviting everyone to dig in together. For a fun twist, offer it stuffed inside grilled bell peppers or alongside crusty bread to scoop up every last bit of that luscious sauce.

Make Ahead and Storage

Storing Leftovers

After your meal, transfer any leftovers into an airtight container and refrigerate for up to 3 days. The flavors actually deepen with rest, making your next meal even more satisfying. Just be sure to cool it completely before sealing to keep the freshness intact.

Freezing

This dish freezes well, especially if you hold off on adding kale or olives when prepping for the freezer. Store in a freezer-safe container for up to 2 months. When ready to enjoy, thaw overnight in the fridge for best results.

Reheating

Reheat gently on the stovetop over low heat, adding a splash of water or olive oil to loosen the sauce if it feels dry. Microwaving works too, but stirring halfway through ensures even warming and preserves the texture of the beans and kale.

FAQs

Can I use other types of beans?

Absolutely! Cannellini are classic for their creaminess, but great northern or even chickpeas can work wonderfully, each bringing their own texture and flavor to the dish.

What pasta shapes work best?

Short pasta shapes like fusilli, penne, or rigatoni hold the sauce beautifully, but feel free to use long pastas like spaghetti if you prefer. Adjust cooking times accordingly.

Is this recipe vegan?

Yes! Using olive oil and optional vegan parmesan keeps this recipe plant-based, perfect for vegans or anyone looking for a delicious, meat-free meal.

Can I make this gluten-free?

Definitely. Just swap in your favorite gluten-free pasta brand and follow the recipe as usual. The sauce and veggies remain naturally gluten-free.

How spicy is this dish?

The heat is gentle thanks to the red pepper flakes—more of a subtle warmth than serious spice. You can easily adjust the amount to suit your palate, or omit entirely if preferred.

Final Thoughts

This Garlicky Cherry Tomato Pasta with White Beans Recipe is truly a celebration of simple ingredients coming together in an irresistibly tasty way. It’s fresh, hearty, and satisfying without fuss. Once you make it, I’m sure you’ll keep it on your regular rotation just like I do—it’s that good. So go grab your olive oil and garlic, and let’s cook up something wonderful tonight!