Pasta With Tomatoes And Beans Recipes

PASTA AND BEANS

Steps:

• In a medium size saucepan heat the olive oil. Saute onion until tender. Stir in tomatoes and entire can of beans. Let simmer for 10 minutes.
• Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 8 to 10 minutes or until al dente; drain.
• Mix pasta with bean mixture and salt as desired.

GREEK PASTA WITH TOMATOES AND WHITE BEANS

Steps:

• Cook the pasta in a large pot of boiling salted water until al dente.
• Meanwhile, combine tomatoes and beans in a large non-stick skillet. Bring to a boil over medium high heat. Reduce heat, and simmer 10 minutes.
• Add spinach to the sauce; cook for 2 minutes or until spinach wilts, stirring constantly.
• Serve sauce over pasta, and sprinkle with feta.

PASTA, BEANS AND TOMATOES

Steps:

• Saute; a couple of cloves of chopped garlic in olive oil in a large, deep skillet over medium heat.
• Add 2 cups of chopped fresh or canned tomatoes and cook for 5 minutes, or until saucy; add 1.5 cups canned white beans (or about 1 cup of cooked beans) and heat until bubbly.
• Add a little more minced garlic, then a pound of cooked penne pasta.
• Add fresh basil and a bit more oil and serve.

PASTA WITH TOMATOES AND BEANS

Steps:

• Bring a large pot of water to a boil.
• Meanwhile, heat the olive oil over medium heat in a large skillet or saucepan. Add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, and stir together until fragrant, about 30 seconds. Add the tomatoes with juice and a pinch of sugar. Raise the heat slightly, and cook, stirring, until the tomatoes are bubbling vigorously. Lower the heat to medium-low, and cook gently, stirring and mashing the tomatoes often with the back of your spoon until they have cooked down into a thick, fragrant sauce, 15 to 20 minutes. Stir in the beans and the herbs, and season to taste with salt and pepper. Keep warm.
• When the pasta water comes to a boil, salt generously and add the pasta. Cook al dente, following the recommendations on the package but checking about a minute before the indicated time. When the pasta is just about done, check to see if the tomato sauce seems dry. If so, add up to 1/4 cup of the pasta water to the pan and stir. Drain the pasta, toss with the sauce and serve, passing the cheese for sprinkling.

PENNE WITH ROASTED TOMATOES, GARLIC, AND WHITE BEANS

Steps:

• Preheat the oven to 450 degrees F.
• Slice each tomato into 8 wedges and discard the seeds. Put the tomato wedges and garlic into a 9 by 13-inch roasting pan. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and a few turns of pepper. Roast in the oven, uncovered, for 40 minutes.
• Drain the beans into a large colander in the sink. Cook the pasta according to the directions on the package. Drain the pasta into the colander containing the beans, so the hot pasta water will warm the beans. Return drained pasta and beans to the pasta pot.
• When the tomatoes are done, pick out the garlic cloves, squeeze the garlic out of the skin into a small bowl and mash with a fork. Pour the roasted tomatoes into the pasta pot, add the garlic, the remaining 1 tablespoon of olive oil, the basil and additional salt and pepper, to taste. Toss to combine. Serve topped with the Parmesan.

WHITE BEAN, TOMATO AND SAUSAGE ORECCHIETTE

Steps:

• Bring a pot of salted water to a boil and cook the orecchiette according to package instructions.
• Meanwhile, heat the oil in a large, heavy-bottomed skillet over medium-high heat. Add the sausage and cook, breaking it up with the back of a spoon, until it starts to brown, 4 to 5 minutes. Remove the sausage to a bowl with a slotted spoon, leaving all the oil in the skillet.
• Add the onions to the oil and cook until they start to soften and turn translucent, about 2 minutes. Add the garlic to the skillet and cook, stirring, for 30 seconds. Add the tomatoes and red pepper flakes and cook, stirring occasionally, until the tomatoes start to blister and split, about 4 minutes. Add salt and pepper.
• Add the beans and return the sausage to the skillet. Cook until warmed through. Add the pasta and toss until it is completely coated. Add the Parmesan in batches, stirring to incorporate and letting it melt before more is added. Stir in the basil.
• Plate the pasta and top with more Parmesan and basil. Serve immediately.

PASTA AND BEANS (PASTA E FAGIOLI)

Steps:

• In a 3-quart saucepan, combine the oil, garlic, and hot pepper flakes over medium-low heat. As soon as the garlic begins to color, add the tomatoes and salt. With a wooden spoon, break up the larger pieces of tomato. Increase the heat slightly and sizzle for about 5 minutes. Stir in the cooked beans and enough bean water to cover. Bring to a boil, stirring frequently. Lower the heat and simmer gently for 5 minutes. Stir in the cooked pasta and simmer gently over medium heat for 2 minutes. Add reserved pasta water if necessary.

CANNELLINI BEANS, SPINACH, TOMATOES AND PASTA

Steps:

• Heat oil in 3-quart pan, add onions and cook over meduim heat till limp, but not browned.
• Add garlic and stir until you can smell it, maybe a minute or two. It's key to prevent it from browning.
• Add drained spinach and combine well with onion and garlic.
• Stir in tomatoes.
• Stir in one can beans with their liquid.
• Liquify the rest of the beans with their liquid in a food processor, or mash with a potato masher in a bowl. Stir them into the rest of the dish.
• Simmer for 5 minutes to thicken, making sure it doesn't stick.
• Add chicken broth a little at a time until you get the thickness you like. It should be thick, but thin enough to coat pasta.
• Stir in oregano and basil and season to taste with salt and pepper. Add more olive oil if desired.
• Serve over hot pasta with grated Parmesan cheese. You can add a little heat with some red pepper flakes.

MEDITERRANEAN PENNE PASTA AND BEANS

Steps:

• Cook penne to desired doneness as directed on package. Drain; cover to keep warm.
• Meanwhile, heat oil in large skillet or Dutch oven over medium-high heat until hot. Add garlic; cook and stir 30 seconds. Add tomatoes, beans, Italian seasoning and sugar; mix well. Bring to a boil. Reduce heat; simmer 10 minutes.
• Add spinach; cook 3 minutes or until spinach wilts, stirring frequently.
• To serve, arrange cooked penne on large serving platter. Top with tomato mixture. Sprinkle with cheese and olives.

PASTA WITH TOMATOES

Steps:

• Combine the tomatoes, basil, garlic, salt and pepper. Serve over pasta. If desired, garnish with basil and sprinkle with Parmesan cheese.

PASTA WITH WHITE BEANS, PESTO AND SUN-DRIED TOMATOES

Steps:

• Heat olive oil in heavy medium saucepan over medium heat. Add garlic; sauté 2 minutes. Add tomatoes, wine and pesto; simmer over medium heat until reduced slightly, about 5 minutes. Add cannellini and stir until heated through.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1 cup cooking water.
• Add pasta and cheese to sauce; toss to coat. Mix in enough reserved pasta water, 1/4 cup at a time, to moisten. Season to taste with salt and pepper.

TOMATO AND CANNELLINI BEAN PASTA

Steps:

• Cook pasta in a saucepan of boiling salted water, following packet directions, until tender and then drain.
• Meanwhile, heat oil in a large, deep frying pan over medium heat and cook zucchini, stirring for 5 minutes or until just tender and then add garlic, cook for 30 seconds or until fragrant and then add tomatoes and cook, stirring for 2 to 3 minutes or until just starting to collapse.
• Add pasta, beans and lemon rind and season with salt and pepper and toss to combine.
• Divide between bowls and top with basil and parmesan and serve.

HERBED SPAGHETTI WITH TOMATOES AND WHITE BEANS

Steps:

• Cook pasta in a large pot of salted water until al dente, 9 to 10 minutes. Add beans during last minute of cooking. Drain and return to pot, reserving 1/2 cup pasta water.
• Meanwhile, combine parsley, lemon juice and zest, and 1 tablespoon oil in a food processor; pulse until finely chopped. In a large skillet, heat remaining oil over medium-high. Add garlic and red-pepper flakes; cook, stirring often, until golden brown, 3 to 4 minutes. Add tomatoes, season with salt, and cook until tomatoes burst and thicken, adding a little pasta water until consistency is saucy.
• Toss parsley mixture and remaining pasta water with pasta; season with salt and pepper. Serve, topped with tomato sauce and sprinkled with parsley and cheese.

TOMATOES AND BEANS

Steps:

• Heat oil in a skillet over medium heat. Cook garlic in the hot oil until golden, about 5 minutes. Stir beans into the oil; season with salt. Cook and stir the beans until hot, about 5 minutes. Stir tomatoes into the beans; cook and stir until the tomatoes soften, about 5 minutes more.
• Pour broth over the beans mixture; stir. Cook the mixture at a simmer until the liquid reduced in volume by about half, about 15 minutes. Season with pepper.

GARLICKY BEEF & TOMATOES WITH PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Sprinkle beef with salt. Stir in the remaining ingredients; heat through. Serve with pasta.

PENNE WITH TOMATOES & WHITE BEANS

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add garlic; cook and stir 1 minute. Add tomatoes and beans. Bring to a boil. Reduce heat; simmer, uncovered, 5-7 minutes to allow flavors to blend., Add spinach, olives, salt and pepper; cook and stir over medium heat until spinach is wilted. Drain pasta; top with tomato mixture and cheese.

RAW TOMATO AND GREEN BEAN PASTA

Steps:

• In a large pot of boiling salted water, cook pasta 3 minutes less than package instructions, then add beans and cook until just tender. Drain and return to pot.
• Meanwhile, in a large bowl, combine tomatoes, garlic, oil, and vinegar. Season with salt and pepper.
• Add pasta, beans, and half the feta and herbs; toss to combine and season. Serve warm or at room temperature. Sprinkle with remaining feta and herbs.

PASTA WITH SHELL BEANS AND TOMATOES

Steps:

• Combine the beans, onion, water, the crushed garlic cloves, bouquet garni and salt to taste in a heavy saucepan or soup pot, and bring to a simmer. Cover and simmer 45 minutes, or until the beans are tender. Taste and adjust salt. Remove and discard the onion, the bouquet garni and the garlic cloves. Drain though a colander set over a bowl.
• While the beans are cooking, bring a large pot of water to a boil and drop in the tomatoes. Blanch for 30 seconds, then transfer to a bowl of cold water. Drain, core and peel. Cut the tomatoes in half. Place a strainer over a bowl, and squeeze the seeds out of the tomatoes into the strainer. Press the seed pods against the strainer to extract as much juice as you can, and then discard the seeds. Chop the tomatoes.
• Heat the olive oil in a large, heavy nonstick skillet over medium heat, and add the minced garlic. Cook, stirring until fragrant, about 30 seconds, and add the tomatoes, sugar, the basil sprig and salt to taste. Cook, stirring often, until the tomatoes have cooked down to a thick sauce and smell fragrant, about 15 to 20 minutes. Taste and adjust salt. Stir in 1/2 cup of the bean broth and mix together. Stir in the beans. Keep warm while you cook the pasta.
• Bring the water back to a boil, salt generously and add the pasta. Cook al dente, until firm to the bite, following the timing instructions on the package. (Check the pasta a minute or two before the end of the suggested cooking time.) Drain the pasta and toss with the beans, tomatoes, and slivered basil. Serve with Parmesan on the side.

PASTA WITH TOMATOES, GREEN BEANS & FETA

Steps:

• Start a large pot of water to boil with 1 tbsp.
• salt.
• While water heats, toss tomatoes with garlic, salt, pepper, oil, herbs and vinegar (if using) in a pasta bowl.
• Add feta.
• Let sit at room temperature 15 minutes or longer.
• Taste and adjust seasonings.
• Add pasta to boiling water.
• Cook 5 minutes.
• Add beans.
• Keep cooking until pasta is al dente, firm to the bite (see cooking time on package).
• Drain, toss with tomato mixture and serve.
• The tomato mixture, without the herbs, can be made hours ahead.
• Hold in or out of the refrigerator, but let it come to room temperature before adding herbs and tossing with cooked pasta.