We have tomatoes!
This Fresh Tomato and White Bean Pasta is just the perfect home for those first ripe garden (or patio) tomatoes. I used both Romas (can’t believe they are ready now) and these tiny yellow teardrops. This is a super quick dinner, sauce is done in about the time it takes to boil the water and cook the pasta.
For a side dish, I added some roasted broccoli, done at 400 degrees in the oven for about 15 minutes. It cooks while you get the sauce and pasta ready.
Fresh Tomato and White Bean Pasta
- 1 (19oz) can white beans drained and rinsed (about 1-1/2 cup beans)
- 1 clove garlic, minced
- 1 Tbsp olive oil
- 3 cups diced tomatoes (leave skin on)
- 1 Tbsp tomato paste
- 1/4 cup fresh basil
- 8oz dried pasta (enough to serve 4 – amount will depend on size and shape)
- lemon juice
- Fresh parm (optional)
- Heat oil in saute pan over medium high heat. Add garlic, stirring quickly, do not burn. About 1 min. Add beans and allow them to get coated with the oil and garlic. Add a bit of water – 1/4 cup to start – so that beans can simmer a bit.
Meanwhile, cook your pasta.
- Beans should be heated through in about 5 mins and most of the liquid absorbed. You may need to add a bit more liquid to keep the beans from sticking to the pan. It really does not matter how long you cook the beans. Just makes sure they are not soupy before you add the next bunch of ingredients.
- Add tomato paste and stir to make a bit of a sauce. Break up some of the beans with your spoon. Add the fresh tomatoes. Allow them to cook down a bit and their juices to thicken from the starch from the beans. This won’t take long, and while you want your tomatoes to not be raw, they should still be identifiable. Add fresh basil (or herbs). Simmer for one more minute. Finish with salt and pepper to taste and a squeeze of lemon.
I used egg noodles tonight and mixed them in the pan with the sauce. Kids added a load of parmesan cheese on top. I left this off and went for the vegan version.