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Pasta and Beans
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Pasta and Beans with Tomato

My Pasta and Beans isn't pasta e fagioli in the traditional sense.  But the short name fits this delicious dish that's so easy to prepare.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 6 people
Print Recipe

Ingredients

  • 1 pound pasta
  • ¾ pound cherry or grape tomatoes, halved
  • 2 Tbsp olive oil
  • 2 cloves garlic, minced
  • 1 ½ tsp sea salt

  • cup basil chiffonade, (or minced parsley or cilantro)
  • 1 15 oz can garbonzo beans or cannellini beans, drained
  • Parmesan, freshly grated (omit to keep this meal vegan)

Instructions

Cook the pasta

  • Start by boiling the pasta water in a large soup pot, and proceed to cook the pasta according to package instructions.
  • The pasta should finish cooking at about the same time as the tomatoes and beans.

Cook the tomatoes and garlic

  • Add the olive oil to a large skillet. Turn the heat on to medium, and heat the oil for 30 seconds. Now add the halved tomatoes, garlic, and sea salt. Toss until the tomatoes are coated in oil.
  • Cook the tomatoes over medium heat until they sizzle and begin to release their juices, about 3-5 minutes. If the tomatoes start to stick to the pan, give them a toss.
  • Now turn the heat down to low. If the pan seems a little dry, add a little bit more olive oil. Cook the tomatoes on low until they release more juice and break down considerably, about 10-15 minutes.

Add the chickpeas

  • Now add the chickpeas to the pan, toss until everything is evenly distributed, and turn off the heat. Add 2 Tbsp of basil to the pan, and mix the basil into the tomato and chickpea mixture.
  • Set aside the tomato and chickpea mixture until the pasta finishes cooking.

Put it all together

  • The pasta should finish cooking just after the tomato and chickpea mixture.
  • Drain the pasta, and put it back in the pot you cooked it in.
  • Now pour the tomato and chickpea mixture into the pasta. Be sure to get all the tomato juices. Toss the mixture into the pasta, until the pasta is completely coated.
  • Stir the remaining basil into the pasta.

Serve and enjoy!

  • Sprinkle additional basil and Parmesan, if desired, on top of each individual serving. Enjoy!

Notes

This dish is vegetarian if you serve it with Parmesan.
This dish is vegan if you don't serve it with Parmesan.
This dish is gluten-free if you use gluten-free pasta.