This Penne with Tomatoes and White Beans is a wholesome, Mediterranean-inspired pasta dish that blends vibrant tomatoes, tender spinach, and creamy cannellini beans for a comforting yet nutritious meal.
Packed with plant-based protein, fiber, and heart-healthy fats, it’s light on saturated fat but rich in flavor.
Quick to prepare and ready in under 30 minutes, this dish is perfect for busy weeknights or effortless meal prep.
Penne with Tomatoes & White Beans
Equipment
- 1 large pot (for cooking pasta)
- 1 large skillet (for sauce)
- 1 colander (for draining pasta)
- 1 Wooden spoon (for stirring)
- 1 Measuring cup set
- 1 grater (for cheese)
Ingredients
- 8 ounces penne pasta uncooked
- 2 tablespoons olive oil
- 1 garlic clove minced
- 2 cans 14.5 ounces each Italian-style diced tomatoes, undrained
- 1 can 15 ounces cannellini beans, rinsed and drained
- 1 package 10 ounces fresh spinach, trimmed
- ¼ cup sliced ripe olives
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup grated Parmesan cheese
Instructions
- Prepare and Cook the Pasta: Begin by bringing a large pot of salted water to a rolling boil over high heat. Once the water is boiling, add the uncooked penne pasta and stir immediately to prevent the noodles from sticking together. Cook the pasta according to the package directions until it reaches an al dente texture — tender yet slightly firm to the bite. This typically takes about 10–12 minutes, depending on the brand and shape of pasta. As the pasta cooks, occasionally stir it to ensure even cooking. When done, reserve about ½ cup of the starchy pasta water to help loosen the sauce later if needed. Drain the pasta in a colander but do not rinse; leaving a light coating of starch helps the sauce cling beautifully to the noodles. Set aside while you prepare the sauce.
- Sauté the Garlic for Flavor Foundation: In a large, deep skillet or sauté pan, heat the olive oil over medium-high heat until it begins to shimmer, indicating it’s hot enough for cooking. Add the minced garlic and cook it for about 30 to 60 seconds, stirring constantly to prevent burning. The goal here is to gently infuse the oil with the aromatic essence of garlic without letting it turn brown or bitter. The moment the garlic becomes fragrant and slightly golden, proceed to the next step quickly so the base flavor stays delicate yet rich.
- Add Tomatoes and Beans to Create the Sauce: Pour the Italian-style diced tomatoes, including their flavorful juices, into the skillet with the garlic oil. Stir well to combine, then add the rinsed and drained cannellini beans. The beans bring a creamy texture and subtle nuttiness to the sauce, balancing the acidity of the tomatoes. Increase the heat briefly to bring the mixture to a gentle boil, then reduce the heat to medium-low. Allow the sauce to simmer uncovered for 5–7 minutes, stirring occasionally. During this time, the flavors will meld, the tomatoes will soften further, and the sauce will slightly thicken. If the mixture becomes too thick, stir in a splash of the reserved pasta water to adjust consistency.
- Wilt the Spinach and Add Seasonings: Once the tomato-bean sauce has slightly thickened, add the fresh spinach leaves to the skillet. Use tongs or a large spoon to toss the spinach gently into the sauce, ensuring even contact with the heat. Within a minute or two, the spinach will begin to wilt and blend seamlessly into the mixture. Stir in the sliced ripe olives for a touch of briny depth, followed by the salt and black pepper to season the sauce perfectly. Continue to cook for another 2–3 minutes, stirring occasionally, until all the spinach is tender and the sauce has a rich, cohesive texture.
- Combine the Pasta with the Tomato Mixture: Add the cooked and drained penne pasta directly to the skillet containing the tomato, bean, and spinach mixture. Toss thoroughly using a pair of tongs or a large spoon, ensuring each piece of pasta is evenly coated in the flavorful sauce. If the sauce seems too thick, drizzle in a little more of the reserved pasta water until you achieve your desired consistency. Allow the pasta and sauce to cook together over medium heat for 1–2 minutes; this step helps the pasta absorb the sauce’s flavor for a unified, well-seasoned taste.
- Finish and Serve with Cheese: Remove the skillet from heat and immediately sprinkle the grated Parmesan cheese over the pasta. Gently toss again to distribute the cheese evenly, allowing it to melt slightly and enrich the dish with a creamy, savory finish. Taste and adjust seasoning with extra salt or pepper if necessary. Transfer the pasta to serving bowls or plates, ensuring each portion contains a balance of pasta, spinach, beans, and tomatoes. For a final touch, drizzle a few drops of olive oil on top or garnish with extra Parmesan for added richness.
- Enjoy Your Healthy Mediterranean-Inspired Pasta: Serve the Penne with Tomatoes and White Beans immediately while it’s warm and aromatic. This dish pairs beautifully with a crisp green salad, garlic bread, or roasted vegetables for a wholesome and satisfying meal. Every bite delivers a perfect balance of hearty beans, tender pasta, and tangy-sweet tomato flavor — an effortless yet nourishing dinner that feels like comfort in a bowl.
Notes
- For best texture, cook the penne al dente so it stays firm when mixed with the sauce.
- Use high-quality olive oil for richer flavor and smoother texture in the sauce.
- Fresh baby spinach works beautifully, but you can substitute frozen spinach—just thaw and squeeze out excess water before adding.
- Cannellini beans are ideal for creaminess, but great northern beans or navy beans can be used as alternatives.
- If you prefer a little spice, add a pinch of red pepper flakes when sautéing the garlic.
- Whole-grain or gluten-free pasta can easily replace regular penne for a healthier or allergy-friendly option.
- Tossing the pasta directly into the sauce helps it absorb more flavor and prevents the dish from drying out.
Chef’s Secrets for Perfect Pasta Harmony
The key to making this dish shine lies in the layering of flavors.
Always start by sautéing the garlic in gently heated olive oil—too high a temperature will burn the garlic and create bitterness.
Let the tomatoes and beans simmer long enough for their juices to meld, creating a naturally thick, velvety sauce without the need for cream.
When cooking the pasta, salt the boiling water generously; it’s your first and most effective way to season the pasta itself.
Reserving a small amount of pasta water is another professional trick—it contains starch that helps the sauce cling to the pasta beautifully.
Finally, always add the cheese off the heat; this prevents it from clumping and ensures a smooth, luscious finish.
Serving Suggestions for Balanced Enjoyment
This Penne with Tomatoes and White Beans can stand alone as a hearty main course, but it also pairs wonderfully with a range of sides.
For a light and refreshing touch, serve it with a crisp mixed-green salad dressed in lemon vinaigrette or balsamic glaze.
Garlic bread or toasted ciabatta slices make excellent companions for soaking up any extra sauce.
If you’d like to turn it into a more indulgent meal, pair it with a small bowl of roasted vegetables or grilled chicken for added protein.
To elevate presentation, sprinkle extra Parmesan or a few fresh basil leaves just before serving for color and aroma.
A chilled glass of sparkling water with lemon or a mild white wine complements this dish beautifully.
Storage Tips to Keep It Fresh Longer
This pasta is not only delicious fresh off the stove but also perfect for meal prep.
Allow leftovers to cool completely before transferring them into airtight containers.
Store in the refrigerator for up to 3–4 days.
When reheating, add a tablespoon of water or olive oil to restore the sauce’s creaminess and prevent the pasta from drying out.
Reheat gently on the stovetop over medium-low heat or in the microwave in short intervals, stirring occasionally for even warming.
Avoid freezing the entire dish if possible, as the spinach and beans can lose texture upon thawing.
However, you can freeze the tomato-bean sauce separately for up to 2 months and combine it with freshly cooked pasta later for a quick, fresh-tasting meal.
Frequently Asked Questions
1. Can I use a different type of pasta?
Absolutely! While penne holds the sauce beautifully, you can use rotini, rigatoni, or even farfalle. Whole-grain and gluten-free varieties also work well, though they may slightly alter the texture.
2. How can I make this dish vegan?
This recipe is already vegetarian, and making it vegan is simple—just omit the Parmesan cheese or use a dairy-free alternative such as nutritional yeast or vegan Parmesan shreds.
The rest of the ingredients are naturally plant-based.
3. What can I use instead of spinach?
If spinach isn’t available, you can substitute with kale, Swiss chard, or arugula. Just remember to adjust cooking times—heartier greens like kale may need a few extra minutes to soften.
4. How can I reduce the sodium content?
Opt for low-sodium canned tomatoes and beans, and go easy on the olives or rinse them briefly before adding.
You can also replace some salt with extra herbs like basil or oregano to maintain robust flavor without excess sodium.
5. Can I prepare this pasta in advance?
Yes! You can make the sauce a day or two ahead and store it in the fridge. When ready to serve, reheat the sauce and toss it with freshly cooked pasta.
This approach ensures the pasta stays firm and flavorful without becoming soggy.
