Tuscan white bean and tomato pasta

Prep 15 min
Total 25 min
Serves 6



250 g
whole-wheat linguine pasta
1/3 cup
olive oil, divided
1 1/2 cups
panko bread crumbs
1 tsp
salt, divided
3/4 cup
chopped parsley
garlic clove, minced
onion, chopped
1/2 tsp
3 cups
halved cherry tomatoes
1 540-mL can
white kidney beans, drained and rinsed


  • BRING a pot of salted water to a boil. Cook pasta following package directions, reserving 1 cup pasta water.
  • HEAT 1/4 cup oil in a large frying pan over medium. Add bread crumbs and 1/2 tsp salt and cook, stirring often, until golden, about 4 min. Stir in parsley and garlic, then transfer to a bowl, scraping pan well.
  • HEAT remaining 2 tbsp oil in the same pan over medium. Add onion, remaining ½ tsp salt and pepper and cook until softened, about 6 min. Add tomatoes and cook until softened, about 8 min.
  • ADD pasta, beans and pasta water, tossing until well coated. Divide among plates, then sprinkle generously with bread crumbs.

Kitchen Tip: Stir panko often to prevent scorching, and remove all crumbs before cooking the onions.


Calories 447, Protein 16 g, Carbohydrates 70 g, Fat 13 g, Fibre 11 g, Sodium 808 mg. Excellent source of folate

How to make one-pot pasta

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