Pasta with tomatoes and beans
4 servings
30 minutes
Pasta with tomatoes and beans is a simple yet refined dish of Italian cuisine that perfectly combines rich tomato sauce with the tender texture of beans. This recipe embodies the traditions of the Mediterranean, where fresh ingredients and simplicity in preparation make food a true delight. The sauce, slowly simmered with onions, garlic, and aromatic herbs, develops a rich flavor that beautifully complements al dente pasta. Sage leaves add a hint of spiciness to the sauce while Parmesan contributes a soft creamy note. This dish is versatile: it suits both a cozy family dinner and an elegant gathering for guests. Most importantly, it is nutritious, hearty, and warming like true Italian classics.
1
In a large skillet over medium heat, heat olive oil and sauté onion, stirring occasionally, for 5 minutes. Add garlic and stir for 30 seconds.
- Extra virgin olive oil: 2 tablespoons
- Onion: 1 head
- Garlic: 2 cloves
2
Pour in the tomatoes with their juice and add a pinch of sugar. Slightly increase the heat and continue cooking, stirring, until the sauce boils. Reduce the heat and continue cooking for 15-20 minutes, stirring and pressing the tomatoes with a spoon until they turn into a thick sauce. Add beans, herbs, and season with salt and pepper to taste.
- Canned tomatoes: 350 g
- Sugar: pinch
- Canned beans: 220 g
- Sage leaves: 4 pieces
- Salt: to taste
- Ground black pepper: to taste
3
Boil the pasta in salted boiling water until al dente according to the package instructions.
- Pasta: 300 g
4
When the pasta is almost ready, check the sauce – it shouldn't be too thick. If necessary, add ¼ cup of pasta water and mix. Drain the pasta, combine it with the sauce, and serve with grated cheese.
- Grated Parmesan cheese: 30 g