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–+ servings

Tomato, Lemon & White Bean Pasta

Fresh roasted tomatoes, creamy white beans and zingy lemon come together to make a super simple pasta dish that is full of summer flavor. Dinner is ready in under an hour with just nine ingredients.
4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
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Ingredients

  • 1.1 lb (500 g) cherry tomatoes
  • 14 oz (400 g) canned butter or cannellini beans, drained, rinsed and patted dry
  • ½ cup (120 ml) olive oil, see notes
  • 4 cloves garlic, sliced in half
  • 11 oz (300 g) dried pasta, bucatini and tagliatelle are my faves for this
  • ¾ cup (75 g) pecorino, parmesan or Italian hard cheese, grated - see notes
  • 1 lemon, zested
  • 1 bunch fresh basil leaves, roughly chopped
  • 1 ball buffalo mozzarella or burrata

Instructions 

  1. Preheat the oven to 160C Fan.
  2. Grab a 9x13 glass or ceramic pan and pile in the cherry tomatoes, beans and garlic. Pour the olive oil over the top and mix in with a spatula to get an even coating on all of the ingredients. Add salt and pepper to taste.
    Place in the oven for 30-40 minutes, until the tomatoes are soft and jammy.
    1.1 lb cherry tomatoes, 14 oz canned butter or cannellini beans, 4 cloves garlic, 1/2 cup olive oil
  3. Once your tomatoes look close to ready, start the pasta cooking according to package instructions.
    11 oz dried pasta
  4. Once the tomatoes are just right, remove from the oven and add the lemon zest. Squeeze in the juice of half of the lemon. Set the pan aside until the pasta is done.
    1 lemon
  5. Drain the pasta (reserving a little bit of the cooking water). Add the pasta directly to the dish with the tomatoes and beans, along with the pecorino, and toss until it's all mixed together and a rich sauce has formed. Add splashes of pasta water as needed to loosen things up.
    3/4 cup pecorino, parmesan or Italian hard cheese
  6. Add the basil and toss until wilted.
    1 bunch fresh basil leaves
  7. Dish into bowls and add slices of mozzarella as a topping.
    1 ball buffalo mozzarella or burrata

Notes

Olive oil quantity - if you use a full 1/2 cup of olive oil the sauce will be extra flavorful and rich, but 1/3 of a cup works too if you'd rather reduce the calories and fat content of the dish. If you use 1/3 cup, you will want to splash in a bit more pasta cooking water when you mix the pasta in. 
Calories: 812kcal, Carbohydrates: 85g, Protein: 30g, Fat: 40g, Saturated Fat: 11g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 23g, Cholesterol: 42mg, Sodium: 362mg, Potassium: 946mg, Fiber: 8g, Sugar: 6g, Vitamin A: 1606IU, Vitamin C: 32mg, Calcium: 991mg, Iron: 5mg