Penne with Tomatoes & White Beans
A hearty, plant-based pasta tossed with juicy Italian-style tomatoes, creamy white beans, and fresh spinach, this Penne with Tomatoes and White Beans offers a balance of comfort and nutrition. It’s quick, flavorful, and rich in protein and fiber—ideal for weeknight dinners or healthy meal prepping.
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.
