Hearty Tomato & Cannellini Bean Pasta

Hearty Tomato & Cannellini Bean Pasta

This comforting pasta dish makes the most of your canned goods and pantry staples.

Yields: 4 servings Prep time: 10 minutes Cook time: 20-25 minutes Calories: ~525 kcal per serving

Ingredients:

• 400g Penne pasta
• 800g (2 cans) Italian chopped tomatoes
• 400g (1 can) Cannellini beans, rinsed and drained
• 1 large Onion, finely chopped
• 3 cloves Garlic, minced
• 2 tbsp Olive oil
• 1 tsp Smoked paprika
• Salt and Mixed peppercorns, to taste
• A drizzle of Extra virgin olive oil (for serving, optional)
• Fresh ginger root (1/2 inch, grated, optional for extra flavor)

Instructions:

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente. Drain and set aside, reserving about ½ cup of pasta water.
2. Sauté aromatics: While the pasta cooks, heat 2 tbsp of olive oil in a large pan or pot over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and grated ginger (if using) and cook for another minute until fragrant.
3. Build the sauce: Stir in the smoked paprika. Add the Italian chopped tomatoes and rinsed cannellini beans. Bring the sauce to a simmer, then reduce heat to low, cover, and let it cook for at least 10-15 minutes, allowing the flavors to meld. Season with salt and mixed peppercorns to taste. You can use your Food Processor to blend a portion of the sauce for a creamier texture, if desired.
4. Combine and serve: Add the drained pasta to the sauce. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency. Toss everything together. Serve hot, with an optional drizzle of extra virgin olive oil.