Tuscan White Bean and Sun Dried Tomato Pasta
This Tuscan white bean pasta is one of those recipes that feels impressive but requires almost zero effort. It’s built from simple pantry staples like white beans, diced tomatoes, sun-dried tomatoes, and pasta, but the flavors come together in a way that’s incredibly comforting without feeling heavy. It’s not a super saucy pasta either, everything just coats the noodles and mingles together so each bite is packed with flavor.
I make this at least once a month, especially when cooking burnout hits and I want something reliable that comes together fast. Sun dried tomatoes are one of my favorite ingredients to cook with, and I’ve created several recipes around them because they add so much flavor with very little effort. This pasta is exactly the kind of meal I lean on: pantry ingredients, a few easy shortcuts, and dinner on the table in about 15 minutes.
If you enjoy recipes like this, you might also like my Mediterranean Orzo with Kale, Tuscan White Beans and Rice, Mediterranean Shrimp Bake, or Italian Chicken Sausage Pasta with Sun Dried Tomatoes. All of these recipes lean into bold Mediterranean flavors and simple ingredients, making them great options when you want something satisfying without spending a lot of time in the kitchen.
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Ingredient spotlight
- Pasta of choice – Use your favorite pasta here. If you want to boost the protein and fiber, chickpea or lentil pasta works really well and makes the meal more filling.
- Canned diced tomatoes (drained) – Draining the tomatoes keeps the pasta from becoming watery. Regular diced tomatoes work great, but fire-roasted tomatoes add even more depth of flavor.
- Balsamic vinegar – This is my secret ingredient whenever I cook with canned tomatoes. A splash of balsamic vinegar helps balance the acidity and removes that “tinned” flavor.
- Sundried tomatoes in oil – Sundried tomatoes packed in oil add a ton of rich, savory flavor with almost no effort. They’re one of my favorite pantry ingredients for quick Mediterranean-style meals.
- Frozen kale or spinach – Frozen greens make this recipe even easier. You can also use fresh baby spinach if you prefer, it wilts down in seconds.
- White beans – Cannellini beans are my go-to, but any white bean works well here. Great northern beans, butter beans, or even chickpeas will all do the job.
How to make tuscan white bean pasta
Finely chop the onions and garlic. Bring a pot of water to a boil, add the pasta and cook according to the package. Add some oil to a pot over medium heat. Add the onion and cook 3-4 minutes. Once the onions start to become translucent, add the chopped garlic. Cook 1-2 minutes more. Take out about 1/2 cup of the cooking liquid from the pasta, even if it’s not quite done cooking yet. After the garlic has been cooking 1-2 minutes with the onions, take about ¼ cup of the cooking liquid from the pasta and pour it over the onions and garlic. Scrape the bottom of the skillet. Drain a large can of diced tomatoes. Add the drained tomatoes, balsamic vinegar, sundried tomatoes, and spices to the pot with the onions and garlic. Cook 1-2 minutes. Add in the frozen kale to the skillet and stir well. Add the drained pasta and white beans to the skillet. Cook 1-2 minutes to allow the kale to fully defrost and all the flavors to come together in the pan. Toss well. If needed, add pasta water 2-3 tablespoons at a time until the sauce reaches your desired consistency and coats the pasta well. Serve hot or cold.
Tips for success
- Use the sun-dried tomato oil – The oil in the jar is packed with flavor. Use a little when sautéing the onions and garlic.
- Boost the protein – Using chickpea or lentil pasta adds extra protein and fiber, making this dish more filling.
- Cooking burnout shortcut – Use frozen diced onions and dried minced garlic if you don’t feel like chopping. They add plenty of flavor and make this recipe even easier.
- Prep ahead option – If using fresh onions, you can chop them up to 5 days in advance and store them in an airtight container in the fridge.
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Tuscan White Bean Pasta with Sun-Dried Tomatoes
This Tuscan white bean pasta is the kind of dinner that comes together quickly but still feels really satisfying. Made with pantry staples like pasta, white beans, diced tomatoes, and sun-dried tomatoes, it’s a great option for nights when you want something comforting without spending a lot of time in the kitchen. Using a high-protein pasta like chickpea or lentil pasta makes it even more filling and perfect for meal prep lunches.
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Servings: 4
Ingredients
- 12 oz pasta of choice
- 1 tablespoon olive oil
- 1 medium onion
- 2 cloves garlic
- 28 oz can diced tomatoes
- 1.25 teaspoon sea salt
- 1 teaspoon garlic powder
- 1 teaspoon italian seasoning
- 1 tablespoon balsamic vinegar
- 1 cup frozen kale or spinach
- 1/4 cup chopped sundried tomatoes in oil
- 1 can white beans - 15 ounce can
Instructions
- Bring a large pot of water to a boil to cook the pasta.
- When water comes to a boil, add pasta and cook according to package directions (cook the minimum time).12 oz pasta of choice
- Place a large skillet or pot over medium heat.
- Chop the onions and thinly slice the garlic.1 medium onion, 2 cloves garlic
- When the skillet is hot, add the olive oil and onions, cook 3-4 minutes. After 3-4 minutes add the garlic and cook 1-2 more minutes.1 medium onion, 2 cloves garlic, 1 tablespoon olive oil
- While onions are cooking, rinse and drain the white beans and drain the liquid from the diced tomatoes.
- Remove some of the cooking water from the pasta (even if it's still cooking) and add about 1/4 cup to the onions and garlic to scrape down the skillet (you can also use water).
- Add the drained tomatoes, salt, spices, balsamic vinegar, sundried tomatoes,. Stir well.28 oz can diced tomatoes, 1.25 teaspoon sea salt, 1 teaspoon garlic powder, 1 teaspoon italian seasoning, 1 tablespoon balsamic vinegar, 1/4 cup chopped sundried tomatoes in oil
- Add frozen kale and cook 2-3 minutes to let kale defrost.1 cup frozen kale or spinach
- When pasta is done cooking, drain it and add it to the tomato mixture with the white beans. Simmer 1-2 minutes to let the flavors come together.1 can white beans
Recipe Notes
Top tips
- Drain the canned tomatoes – Draining the diced tomatoes keeps the pasta from becoming watery and helps the flavors stay concentrated.
- Don’t skip the balsamic vinegar – Balsamic vinegar helps balance the acidity of canned tomatoes and removes that slightly “tinned” flavor.
- Reserve some pasta water – Before draining the pasta, scoop out some of the cooking liquid. Adding a splash helps create a light sauce that coats the noodles.
- Use fresh or frozen greens – Frozen kale or spinach works well here and keeps prep minimal. If using fresh greens, use about 3–4 cups chopped.
- Fridge: airtight container for up to 4 days. Reheat in the microwave (1-1:30) or on the stove (low to medium low heat, covered).
- Freezer: Freeze in a freezer safe container for up to 3 months. I recommend freezing leftover pasta in individual servings for a quick meal anytime! I use Soupercubes to do this.
Nutrition Information
Nutrition Facts
Amount per Serving
Calories
523
Fat
7
g
Carbohydrates
97
g
Fiber
12
g
Sugar
9
g
Protein
21
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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Other additions
This pasta is flexible, so feel free to adjust it based on what you have on hand.
- Freshness – Add fresh basil, a spoonful of pesto, or both right before serving for extra brightness.
- Spice – A pinch of red pepper flakes adds a little heat if you like a spicier pasta.
- Mediterranean veggies – Roasted red peppers or artichoke hearts blend in really well with the Tuscan flavors.
- Cheese – Top with mozzarella, parmesan, feta, or goat cheese for a creamy, salty finish.
- Protein – Turn this into a heartier meal by adding Italian chicken, shredded chicken, shrimp, chicken sausage, balsamic tofu, or a sprinkle of hemp hearts.
