Greek Pasta with Tomatoes and White Beans
Greek Pasta with Tomatoes and White Beans is fresh, healthy, and flavorful.It combines tender pasta with creamy white beans.Tomatoes add brightness and natural sweetness.Olive oil and herbs give it a classic Mediterranean taste.It’s vegetarian, protein-rich, and satisfying.Perfect for quick meals or light entertaining.
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.