Ingredients
- Penne Pasta: 1 pound (450g) – good quality dried penne rigate (with ridges) is ideal as it holds the sauce well.
- Extra Virgin Olive Oil: 3 tablespoons – a good quality oil makes a difference in flavor.
- Yellow Onion: 1 medium, finely chopped (about 1 cup) – provides a sweet, aromatic base.
- Garlic: 4 cloves, minced – adjust to your preference, but more is often better!
- Canned Diced Tomatoes: 1 large can (28 ounces / 794g), undrained – look for good quality tomatoes for the best flavor. San Marzano tomatoes are excellent if available.
- Canned Cannellini Beans (or other white beans like Great Northern): 1 can (15 ounces / 425g), rinsed and thoroughly drained – these add creaminess and protein.
- Vegetable Broth: 1/2 to 1 cup (120ml – 240ml) – used to adjust sauce consistency. You can also use reserved pasta water.
- Dried Oregano: 1 teaspoon
- Dried Basil: 1/2 teaspoon (or 2 tablespoons fresh, chopped, added at the end)
- Red Pepper Flakes: 1/4 to 1/2 teaspoon (optional, for a touch of heat) – adjust to your spice preference.
- Salt: 1 ½ teaspoons, plus more for pasta water and to taste.
- Freshly Ground Black Pepper: 1/2 teaspoon, or to taste.
- Fresh Parsley: 1/4 cup, chopped (for garnish) – adds freshness and color.
- Fresh Basil Leaves: A few leaves, torn (for garnish, optional) – enhances the Italian flavor.
- Parmesan Cheese (optional): Freshly grated, for serving. For a vegan option, use nutritional yeast or a vegan parmesan alternative.
Instructions
- Cook the Pasta: Bring a large pot of generously salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente (tender but still firm to the bite). Before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta and set aside. Tossing it with a drizzle of olive oil can prevent sticking if it will sit for a few minutes.
- Sauté Aromatics: While the pasta is cooking, heat the 3 tablespoons of extra virgin olive oil in a large skillet or Dutch oven over medium heat. Add the chopped yellow onion and sauté for 5-7 minutes, or until softened and translucent, stirring occasionally.
- Add Garlic and Spices: Add the minced garlic and red pepper flakes (if using) to the skillet. Cook for another 1-2 minutes until fragrant. Be careful not to burn the garlic, as it can become bitter. Stir in the dried oregano and dried basil (if using dried) and cook for 30 seconds more to bloom the spices.
- Build the Sauce: Pour in the undrained canned diced tomatoes. Use a spoon to gently break up any larger tomato pieces. Bring the sauce to a gentle simmer.
- Incorporate Beans and Broth: Add the rinsed and drained cannellini beans to the skillet. Stir gently to combine. Pour in 1/2 cup of the vegetable broth (or reserved pasta water). If the sauce seems too thick, you can add more broth or pasta water, a little at a time, until it reaches your desired consistency.
- Simmer and Season: Reduce the heat to low, cover the skillet, and let the sauce simmer for at least 10-15 minutes to allow the flavors to meld. The longer it simmers, the richer the flavor will be. After simmering, taste the sauce and season generously with salt and freshly ground black pepper. Remember that the pasta water was salted, so adjust accordingly.
- Combine Pasta and Sauce: Add the cooked and drained penne pasta directly to the skillet with the sauce. Toss well to ensure every piece of pasta is coated. If the sauce has thickened too much, add a splash more of the reserved pasta water or vegetable broth to loosen it up. The starchy pasta water will help the sauce cling to the penne beautifully.
- Finish and Garnish: Stir in most of the chopped fresh parsley and any fresh basil (if using), reserving some for garnish. Cook for another minute or two, just to heat everything through.
- Serve: Ladle the Penne with Tomatoes & White Beans into bowls. Garnish with the remaining fresh parsley, torn fresh basil leaves, and a generous sprinkle of freshly grated Parmesan cheese (or vegan alternative), if desired. A final drizzle of good quality extra virgin olive oil on top can also elevate the dish.
Nutrition
- Serving Size: One Normal Portion
- Calories: 480-550