Creamy Tomato Pasta with Crispy Garlic & White Beans
Ingredients
- 1 poundpasta (any short shape (penne, rigatoni, fusilli))
- 28 ouncescanned whole tomatoes
- 2 cans (15 oz each)white beans (cannellini or great northern)
- 6 clovesgarlic
- ½ cupheavy cream
- ¼ cupolive oil
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes (optional)
- ½ cupparmesan cheese (freshly grated)
- ¼ cupfresh parsley
Prep
- 01
Mince 6 garlic cloves.
- 02
Chop 1/4 cup fresh parsley (or measure if using pre-chopped).
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook until 1 minute shy of al dente (it will finish cooking in the sauce). Drain, reserving 1 cup pasta water.
- 02
Meanwhile, heat 1/4 cup olive oil in a large skillet over medium-high heat. Add minced garlic and cook, stirring often, for 2–3 minutes until golden and fragrant. Watch carefully so it doesn't burn.
- 03
Pour in the canned tomatoes (crush them by hand as you add them) and their juices. Add salt, black pepper, and red pepper flakes. Simmer for 5 minutes, stirring occasionally.
- 04
Drain and rinse the white beans, then stir them into the tomato sauce. Simmer for another 3 minutes until the beans are warmed through.
- 05
Stir in the heavy cream and 1/2 cup pasta water. Simmer for 1–2 minutes until the sauce thickens slightly and looks creamy. Taste and adjust seasoning.
- 06
Add the cooked pasta to the skillet and toss to coat, adding more pasta water if the sauce seems thick. The pasta will absorb liquid as it finishes cooking.
- 07
Serve in bowls topped with grated parmesan and a sprinkle of fresh parsley.
Spice Tips
The recipe includes a gentle amount of heat from red pepper flakes. For more warmth, increase to 1/2 teaspoon. For milder flavor, omit entirely. A pinch of fresh nutmeg stirred into the cream adds subtle depth, and a squeeze of fresh lemon juice at the end brightens everything.
Swap heavy cream for half-and-half or crème fraîche if you prefer. The white beans add protein and body without meat, making this hearty enough for a full meal. Keeps well refrigerated for up to 3 days.