About this recipe
Tomato, garlic, spinach, and pasta is a classic for a reason. White beans make it more filling and bump the protein without changing the flavor much.
Use crushed tomatoes for a saucy finish, or halved cherry tomatoes if you want something brighter and chunkier.
The beans go in with the sauce so they warm through and pick up garlic. Mash a few against the pan if you want the sauce thicker.
COOK THE PASTA
Step 1
Bring a large pot of well-salted water to a rolling boil. Cook pasta until al dente, usually 9 to 11 minutes. Reserve 3/4 cup pasta water, then drain.
SAUCE
Step 2
Heat olive oil in a large skillet over medium. Add garlic and chili flakes if using. Cook 30 to 45 seconds until fragrant.
Step 3
Add crushed tomatoes and white beans. Simmer gently over medium-low for 6 to 8 minutes until slightly thickened. Season with salt and pepper.
FINISH
Step 4
Add spinach and wilt 1 to 2 minutes over medium. Toss in pasta with a splash of pasta water until coated.
Step 5
Off heat, stir in Parmesan. Taste for salt and serve.
Tips
Mash a few beans into the sauce for a creamier texture without dairy beyond the Parmesan.
Cherry tomatoes work instead of crushed. Cook them 4 to 5 minutes until they blister and soften.
Swaps
White beansChickpeas
Same drained can size. Slightly firmer bite.
ParmesanPecorino Romano
Saltier. Start with less and taste.
Equipment
large pot · large skillet
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