Why You’ll Love This Tuscan White Bean Pasta
- It’s incredibly cosy and satisfying. The combination of tender pasta, creamy beans, and a rich tomato broth creates a texture and depth of flavour that just hugs you from the inside out. It’s the culinary equivalent of your favourite blanket.
- It’s surprisingly simple to make. You’re not dealing with a dozen complicated steps here. The process is straightforward, and most of the cooking time is hands-off, allowing the flavours to meld together beautifully while you maybe pour yourself a glass of wine.
- It’s a pantry hero. Chances are, you already have most of these ingredients on hand. Canned beans, tinned tomatoes, pasta, garlic, and a few dried herbs are the stars of the show, making this a fantastic “what’s for dinner?” lifesaver.
- It’s wonderfully versatile. Feel like adding some spinach? Go for it. Have some leftover roasted vegetables? Toss them in! This recipe is a fantastic base that welcomes your own personal touches with open arms.
Ingredients & Tools
- 2 tbsp extra virgin olive oil
- 1 large yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp chilli flakes (optional, but recommended)
- 800 g can crushed tomatoes
- 480 ml vegetable broth
- 2 x 400 g cans cannellini beans, rinsed and drained
- 1 tsp fine sea salt, plus more to taste
- ½ tsp freshly ground black pepper
- 225 g short pasta like rigatoni, penne, or orecchiette
- Large handful fresh basil, chopped, plus more for garnish
- For serving: Grated Parmesan or Pecorino Romano cheese
Tools: A large, deep skillet or Dutch oven with a lid, a wooden spoon, and a sharp knife.
The quality of your olive oil and tinned tomatoes really makes a difference here—they’re the foundation of the sauce. And don’t skip rinsing the beans; it gets rid of that excess sodium and starch, letting their lovely creamy texture shine through.
Serves: 4 | Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Why short pasta? Shapes like rigatoni or penne are perfect because their nooks and crannies trap the creamy bean and tomato sauce. Long pasta like spaghetti can work, but it’s a bit trickier to eat elegantly with all those beans!
- Don’t rush the onion. Taking a few extra minutes to sauté the onion until it’s truly soft and translucent is a game-changer. It builds a sweet, savoury base that makes the entire dish taste more complex and delicious.
- Crushed tomatoes are key. I find crushed tomatoes give the perfect saucy consistency without being too chunky or too smooth. If you only have whole peeled tomatoes, just crush them with your hands as you add them to the pot—it’s oddly satisfying.
- To rinse or not to rinse the beans? Always rinse! It washes away the canning liquid, which can sometimes have a metallic taste and adds unnecessary salt. We want to control the seasoning ourselves.
How to Make Tuscan White Bean Pasta
Step 1: Start by heating the olive oil in your large skillet or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, for about 5-7 minutes until it becomes soft and translucent. You’ll notice the kitchen starting to smell amazing already. Now, add the minced garlic, dried oregano, and chilli flakes (if using). Cook for just another minute until the garlic is fragrant—be careful not to let it burn, or it will turn bitter.
Step 2: Pour in the crushed tomatoes and vegetable broth. Give everything a good stir with your wooden spoon, scraping up any little browned bits from the bottom of the pan—that’s pure flavour right there. Now, stir in the rinsed cannellini beans, salt, and pepper. Bring the sauce to a lively simmer, then reduce the heat to low, cover the pot, and let it bubble away gently for about 10 minutes. This allows the flavours to really get to know each other.
Step 3: Uncover the pot and increase the heat to medium-high so the sauce returns to a steady boil. Now, stir in the dry, uncooked pasta. The trick here is to make sure all the pasta is submerged in the liquid. Cook, uncovered, for the time indicated on your pasta package, stirring frequently to prevent the pasta from sticking to the bottom. You’ll notice the sauce will thicken as the pasta starch releases into it.
Step 4: Once the pasta is al dente—tender but still with a slight bite—take the pot off the heat. The sauce should be rich and cling to the pasta beautifully. Stir in the vast majority of your chopped fresh basil, saving a little for a pretty garnish on top. Give it a final taste and adjust the seasoning, adding more salt or pepper if you think it needs it.
Step 5: Ladle the pasta into deep bowls. Finish each serving with a final drizzle of good olive oil, a generous sprinkle of grated cheese, and the reserved fresh basil. Serve immediately while it’s steaming hot. Honestly, that first bite with the creamy beans, the tangy tomato, and the fragrant basil… it’s just perfection.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of arugula dressed with just lemon juice and olive oil provides a crisp, refreshing contrast to the rich, saucy pasta.
- Garlic bread or focaccia — Because you’ll want something to mop up every last bit of that delicious sauce from the bottom of your bowl. It’s non-negotiable, really.
- Roasted asparagus or broccoli — A side of simply roasted vegetables adds a lovely charred flavour and makes the meal feel even more complete and balanced.
Drinks
- A medium-bodied red wine like Chianti — The bright acidity and cherry notes of a classic Chianti cut through the richness of the tomatoes and beans beautifully.
- A crisp Italian lager — Sometimes, a cold, fizzy beer is exactly what you need with a hearty pasta dish. It’s refreshing and lightens the whole meal.
- Sparkling water with lemon — For a non-alcoholic option, the bubbles and citrus are fantastic for cleansing the palate between bites.
Something Sweet
- Affogato — A scoop of vanilla gelato or ice cream “drowned” with a shot of hot espresso. It’s incredibly simple but feels like a decadent, restaurant-quality dessert.
- Lemon ricotta cookies — These soft, cake-like cookies are lightly glazed and not too sweet, offering a lovely, bright finish after the savoury pasta.
- Dark chocolate almond clusters — A few pieces of good quality dark chocolate with almonds provide a bitter-sweet ending that’s satisfying without being heavy.
Top Mistakes to Avoid
- Mistake: Burning the garlic. Garlic cooks much faster than onions and can go from fragrant to bitter in seconds. Always add it after the onions are soft and only cook for about 60 seconds before adding the liquid.
- Mistake: Not stirring the pasta enough. Since we’re cooking the pasta directly in the sauce, it’s more prone to sticking to the bottom of the pot than if it were boiling in a large volume of water. Stir it frequently for an even cook.
- Mistake: Overcooking the pasta. Remember that the pasta will continue to cook a little bit even after you take it off the heat, especially in the hot sauce. Aim for perfectly al dente in the pot.
- Mistake: Skipping the final garnish. That last drizzle of olive oil and sprinkle of fresh basil isn’t just for looks—it adds a burst of fresh flavour and aroma that truly elevates the dish from great to incredible.
Expert Tips
- Tip: Use the pasta water trick. If your sauce thickens up a bit more than you’d like before the pasta is done, don’t panic! Have a cup of hot water nearby and add a splash to loosen it up. The starchy water helps it emulsify beautifully.
- Tip: Let it rest. This is a pro-move for any pasta dish. If you can bear it, let the finished pasta sit off the heat for 2-3 minutes before serving. This allows the sauce to be fully absorbed into the pasta, resulting in an even richer flavour.
- Tip: Add greens for a boost. Stir in a couple of large handfuls of fresh spinach or kale during the last 2 minutes of cooking. It wilts down perfectly and adds colour and nutrients.
- Tip: Make it creamy. For an even richer, creamier texture, stir in a tablespoon or two of mascarpone or cream cheese right at the end, after you’ve taken the pot off the heat. It’s divine.
FAQs
Can I use a different type of bean?
Absolutely! While cannellini beans are classic for their creamy texture and mild flavour, this recipe is very adaptable. Great Northern beans would be an almost identical substitute. You could even use chickpeas for a slightly heartier, nuttier twist. Just make sure whatever bean you use is pre-cooked (like from a can) and well-rinsed.
Can I make this dish ahead of time?
You can definitely prep the sauce base ahead of time! Sauté the onion, garlic, and herbs, then add the tomatoes, broth, and beans. Let this mixture cool and store it in the fridge for up to 2 days. When you’re ready to eat, bring the sauce to a simmer and then proceed with adding and cooking the dry pasta. I don’t recommend cooking the pasta fully ahead of time, as it can become mushy upon reheating.
How do I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb more liquid as it sits, so when reheating, do it gently in a saucepan over low heat, adding a small splash of water or broth to loosen the sauce back up. The microwave works too—just cover it and reheat in short bursts, stirring in between.
Is this recipe vegan?
It is easily made vegan! The recipe as written is vegan until the final step of adding cheese. Simply omit the Parmesan or use your favourite vegan Parmesan alternative. Just double-check that your vegetable broth is vegan-friendly, as some brands can contain hidden animal products.
My sauce is too thin/too thick. What did I do wrong?
Don’t worry, this is common and easy to fix! If it’s too thin, simply continue to simmer it uncovered for a few more minutes to reduce and thicken. If it’s too thick, the pasta has absorbed too much liquid. Just stir in a little more broth or hot water, a quarter cup at a time, until it reaches your desired consistency. The starch from the pasta will help it incorporate smoothly.
