This comforting pasta dish brings together the earthy richness of cannellini beans with bright, acidic tomato sauce and savory ham. The combination creates a creamy texture without heavy cream, making it a lighter yet deeply satisfying option. Garlic, onion, and fresh herbs like basil and savory infuse the sauce with aromatic warmth, while the ham adds a subtle smokiness that elevates the simple ingredients. Perfect for a quick weeknight dinner or a cozy lunch, this recipe is versatile enough to handle seasonal variations. The sauce thickens beautifully as it simmers, coating every strand of pasta. It’s a wholesome, home-style meal that feels indulgent but comes together in under 40 minutes, using pantry staples you likely already have on hand.
Pasta With White Beans And Tomatoes
Description
This comforting pasta dish brings together the earthy richness of cannellini beans with bright, acidic tomato sauce and savory ham. The combination creates a creamy texture without heavy cream, making it a lighter yet deeply satisfying option. Garlic, onion, and fresh herbs like basil and savory infuse the sauce with aromatic warmth, while the ham adds a subtle smokiness that elevates the simple ingredients. It’s a wholesome, home-style meal that feels indulgent but comes together in under 40 minutes, using pantry staples you likely already have on hand.Ingredients
Directions
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Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining. Drain the pasta and set aside.
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In a large skillet or saucepan, heat the olive oil over moderate heat. Add the chopped onion and cook until softened, about 3-4 minutes.
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Add the garlic and ham strips to the skillet. Cook, stirring frequently, until the ham begins to brown and the garlic is fragrant, about 2-3 minutes.
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Pour in the reduced chicken broth. Stir well, scraping up any browned bits from the bottom of the pan to deglaze.
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Add the tomato paste, stirring to combine with the broth and aromatics.
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Stir in the rinsed white beans, dried oregano, sugar, and chopped savory leaves. Break up the beans slightly with a spoon if desired.
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Reduce heat to low and simmer the sauce for 15 minutes, stirring occasionally, until it thickens but remains slightly liquid. Add a splash of reserved pasta water if the sauce becomes too thick.
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Remove the skillet from heat. Stir in the shredded fresh basil and chopped parsley.
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Add the cooked pasta to the skillet. Toss gently to coat the pasta evenly with the sauce. Serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 190.2kcal
- % Daily Value *
- Total Fat 5.8g9%
- Saturated Fat 1.2g6%
- Cholesterol 24.0mg8%
- Sodium 662.5mg28%
- Total Carbohydrate 19.4g7%
- Dietary Fiber 1.5g6%
- Sugars 2.1g
- Protein 16.0g32%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Making Reduced Chicken Broth: To make reduced chicken broth, boil 2 cups of regular chicken broth briskly until it reduces to 1 cup. This takes approximately 15-20 minutes. This step concentrates the flavor for a richer sauce.
Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to restore creaminess. This dish also freezes well for up to 2 months.
Ingredient Substitutions: For a vegetarian version, omit the ham and use vegetable broth instead of chicken broth. You can substitute navy beans or great northern beans for cannellini beans. If fresh savory is unavailable, use a pinch of dried thyme or marjoram as a substitute.
Pasta Variations: While any pasta works, shapes like rigatoni, penne, or pappardelle hold the chunky sauce well. Short pastas like fusilli are also excellent choices for this dish.
