Garlicky Cherry Tomato Pasta with White Beans Recipe
This Garlicky Cherry Tomato Pasta with White Beans is a vibrant and wholesome dish featuring a flavorful sauce made from garlic, shallots, cherry tomatoes, and red pepper flakes, tossed with tender pasta, kale, creamy white beans, and tangy kalamata olives. It’s easy to prepare on the stovetop and perfect for a comforting yet nutritious meal that combines fresh vegetables with protein-rich beans.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Ingredients
Sauce 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
Main Ingredients
- 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
Additional
- 1/2-3/4 cup reserved pasta water
- Vegan parmesan cheese for serving (optional)
Instructions
- Heat the olive oil and sauté aromatics: In a large skillet over medium heat, warm 3 tablespoons of olive oil. Add the sliced garlic and minced shallot (if using) and sauté for 2-3 minutes until fragrant and softened but not browned.
- Add cherry tomatoes and liquids: Add 4 cups of cherry tomatoes to the skillet along with 1/2 cup water or white wine, 1/2 teaspoon red pepper flakes, and 1/2 to 3/4 teaspoon sea salt. Stir to combine and let the mixture simmer, stirring occasionally, until the tomatoes begin to burst and release their juices, about 8-10 minutes.
- Cook pasta: While the sauce simmers, cook 12 ounces of pasta in salted boiling water according to package instructions until al dente. Reserve 1/2 to 3/4 cup of pasta cooking water before draining the pasta.
- Add kale and beans: Add the thinly chopped kale and the drained and rinsed white beans (15 oz. can) to the tomato sauce. Stir well and cook for an additional 3-4 minutes until the kale wilts and the beans are heated through.
- Toss pasta with sauce: Add the cooked pasta and chopped kalamata olives (1/2 cup) to the skillet. Pour in some reserved pasta water as needed to loosen the sauce and help it coat the pasta evenly. Stir gently to combine all ingredients and heat through for another 2 minutes.
- Serve: Plate the pasta and optionally sprinkle with vegan parmesan cheese for added flavor. Serve immediately and enjoy this fresh, hearty meal.
Notes
- You can substitute kale with arugula or spinach for different greens.
- If you do not have shallots, you can omit them or substitute with a small amount of minced onion.
- Using white wine instead of water adds a richer flavor to the sauce.
- Reserve pasta water to adjust sauce consistency and help it adhere to the pasta.
- For a gluten-free version, use gluten-free pasta such as Jovial Fusilli or Penne.
- Vegan parmesan cheese is optional but adds a nice savory touch.
