Mediterranean Pasta with Creamy Tomato Bean Sauce

Amy Daniels, MS, RDN

Runner Up,  Fall 2024 Recipe Contest with CannedBeans.org

Ingredients:

8 oz. pasta of choice (such as protein pasta or whole-grain pasta)
1 can (15 oz.) cannellini beans, drained and rinsed
1 cup crushed tomatoes 
2 Tablespoons olive oil
2 garlic cloves, minced
½ teaspoon dried oregano
½ teaspoon dried basil (or 1 Tablespoon fresh basil)
1 Tablespoon balsamic vinegar
¼  teaspoon red pepper flakes (adjust to taste)
salt & pepper to taste
fresh basil for garnish

Instructions:

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta, reserving about 1/2 cup of pasta water, and set aside.
  2. Blend the sauce: In a blender or food processor, combine the cannellini beans and crushed tomatoes. Blend until smooth. If the sauce is too thick, add a little of the reserved pasta water to achieve the desired consistency.
  3. Sauté the garlic: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
  4. Cook the sauce: Pour the blended cannellini bean and tomato mixture into the skillet with the garlic. Stir in the oregano, basil, balsamic vinegar, red pepper flakes, salt, and pepper. Simmer for 5-7 minutes, stirring occasionally to allow the flavors to meld and the sauce to thicken slightly.
  5. Toss the pasta: Add the cooked pasta to the skillet and toss it in the sauce. If needed, add more of the reserved pasta water to create a creamier texture.
  6. Divide the pasta into 4 equal portions. Serve warm, topped with fresh basil for garnish.

 

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Nutrition Facts:

Servings Per Recipe:  4

Serving Size: 2 cups

Calories per Serving:  379.2 kcal

Total Fat: 8.7 g

Saturated Fat:  1.2 g

Cholesterol:  0 mg  

Sodium:  274.3 mg

Total Carbohydrate:  63.6 g

Dietary Fiber:  11.3 g

Protein:  14.6 g