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

Issue: March 2018

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Photo credit: Photo, Erik Putz.

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