Greek Pasta with Tomatoes and White Beans is a light yet satisfying dish inspired by the sunny flavours of the Mediterranean. Juicy tomatoes, creamy white beans, olive oil, and herbs come together to create a wholesome pasta that’s both nourishing and full of character.
Greek Pasta with Tomatoes:
This recipe is perfect when you want something comforting but not heavy. The white beans add protein and creaminess, while tomatoes bring brightness and acidity. Finished with garlic, oregano, and a touch of lemon, the flavors are clean, fresh, and unmistakably Greek-inspired.Ideal for vegetarians and anyone who loves Mediterranean cooking, this pasta is easy to prepare and incredibly versatile. Serve it as a simple weeknight dinner or dress it up with feta and olives for entertaining.
History:
Greek cuisine is known for its emphasis on fresh vegetables, legumes, olive oil, and herbs. While pasta is more commonly associated with Italian cooking, it has long been embraced in Greek home kitchens and adapted with local ingredients. Dishes combining tomatoes, beans, olive oil, and herbs reflect traditional Greek flavours and the Mediterranean diet, which values simplicity, balance, and wholesome ingredients.
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Greek Pasta with Tomatoes and White Beans
Ingredients
- 300 g pasta (penne, fusilli, or spaghetti)
- 1½ cups cherry tomatoes, halved
- 1½ cups cooked white beans (cannellini or navy beans)
- 3 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- ½ teaspoon dried oregano
- ¼ teaspoon chili flakes (optional)
- Salt and black pepper, to taste
- Zest of ½ lemon (optional)
- Fresh parsley or basil, chopped
- Crumbled feta cheese (optional, for serving)
Instructions
- Cook pasta in salted boiling water until al dente. Reserve some pasta water, then drain.
- Heat olive oil in a large pan over medium heat.
- Add garlic and sauté briefly until fragrant.
- Add cherry tomatoes and cook until softened and juicy.
- Stir in white beans, oregano, chili flakes, salt, and pepper.
- Simmer gently for 5 minutes to blend flavors.
- Add cooked pasta and toss to combine.
- Use a little pasta water if needed to loosen the sauce.
- Finish with lemon zest and fresh herbs.
- Serve warm, topped with feta if desired.
Notes
- Use ripe tomatoes for best flavour.
- Beans should be well-rinsed if canned.
- Extra virgin olive oil is essential for authenticity.
- Lemon zest adds freshness but is optional.
- Pasta water helps bind the sauce.
- Season gradually to balance flavours.
- Fresh herbs enhance aroma and taste.
- Best enjoyed fresh, but leftovers keep well.
Tips for Greek Pasta with Tomatoes:
- Add Kalamata olives for a true Greek touch.
- Use whole-wheat pasta for extra fiber.
- Add spinach or zucchini for more vegetables.
- Crumbled feta adds creaminess and saltiness.
- A drizzle of olive oil before serving enhances flavor.
- Serve with warm pita or crusty bread.
- Adjust chili flakes to taste.
- Pair with a Greek salad for a complete meal.
FAQs for Greek Pasta with Tomatoes:
Q: Is this pasta vegan?
Yes, omit feta cheese to keep it fully vegan.
Q: Can I use canned tomatoes?
Yes, cherry tomatoes are best, but canned diced tomatoes also work.
Q: Which beans are best?
Cannellini or navy beans are ideal.
Q: Can I serve it cold?
Yes, it works well as a pasta salad.
Q: How long does it last in the fridge?
Up to 2 days in an airtight container.
Conclusion:
Greek Pasta with Tomatoes and White Beans is a simple yet deeply flavorful dish that captures the essence of Mediterranean cooking. Nutritious, comforting, and easy to prepare, it’s a perfect option for healthy weeknight dinners or relaxed meals with friends. Fresh ingredients and bold flavors make this pasta a recipe you’ll return to again and again.