Tuscan white bean and tomato pasta

24

PREP TIME

15 min

TOTAL TIME

25 min

Serves

6

Tuscan white bean and tomato pasta

Photo, Erik Putz.


Ingredients

  • 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
  • 1 garlic clove , minced
  • 1 onion , chopped
  • 1/2 tsp pepper
  • 3 cups halved cherry tomatoes
  • 1 540-mL can white kidney beans , drained and rinsed

Instructions

  • 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.

How to make one-pot pasta

Nutrition (per serving)

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

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