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Garlicky Cherry Tomato Pasta with White Beans

🇮🇹 Italy

Servings: 4 Prep: 10 minutes Cook: 15 minutes Total: 25 minutes

Ingredients

  • 3 tbsp olive oil
  • 5 cloves garlic, sliced
  • 1 small shallot, minced (optional)
  • 4 cups cherry tomatoes
  • 1/2 cup water (or white wine)
  • 1/2 tsp red pepper flakes
  • 1/2-3/4 tsp sea salt
  • 12 oz pasta
  • 1/2 bunch kale, stems removed, leaves chopped
  • 1 (15 oz) can white beans, drained and rinsed
  • 1/2 cup chopped kalamata olives
  • 1/2-3/4 cup reserved pasta water
  • Vegan parmesan cheese, for topping (optional)

Steps

  1. Bring a large pot of water to a boil for the pasta.
  2. Meanwhile, heat olive oil in a large skillet over medium heat. Add garlic and shallot; sauté a few minutes until translucent.
  3. Add cherry tomatoes, water (or wine), red pepper flakes, and salt. Stir to coat, cover, and cook about 5 minutes until tomato skins begin to burst.
  4. Cook pasta in the boiling water according to package instructions, reserving 3/4 cup of pasta water before draining.
  5. Remove lid from tomato mixture and add chopped kale, white beans, and kalamata olives. Sauté about 5 minutes until liquid has mostly evaporated.
  6. Add 1/2 cup reserved pasta water to the sauce, stir, and cook 1-2 minutes.
  7. Add cooked pasta to the sauce and stir to coat, adding more pasta water if needed for a light coating. Adjust seasoning to taste.
  8. Serve warm, topped with vegan parmesan if desired.

Notes

Store leftovers refrigerated in an airtight container for up to 4-5 days. Reheat in the microwave or on the stovetop. Not freezer friendly.

Source: minimalistbaker.com