Pasta Cannelini

A handful of pantry staples turn into a filling vegetarian dinner here. Canned tomatoes and chickpeas simmer together with garlic, sliced onions, and oregano to create a chunky, rustic sauce that clings to short pasta shapes.

Cook the onions and garlic in olive oil for about six minutes until the onions go soft and translucent. This slow sauté builds a sweet, aromatic base before the tomatoes go in. Rushing this step means sharper, harsher onion flavor in the finished dish.

Once the tomatoes and beans are in, let everything simmer for at least five minutes. That simmering time lets the oregano bloom and the flavors meld into something cohesive rather than tasting like separate ingredients piled on pasta.

The recipe calls for pasta nuggets, but any short shape works. Shells, penne, or rigatoni all catch the chunky sauce in their curves and hollows.

Pro Tips

• Drain and rinse canned beans before adding them. This removes excess sodium and the starchy liquid that can make the sauce cloudy.
• Crush some of the tomatoes by hand as they simmer for a mix of chunky and saucy texture.
• Add a splash of pasta cooking water to the sauce before combining. The starch helps the sauce coat the pasta better.

Variations

• Stir in a big handful of fresh spinach or kale during the last two minutes of simmering for added greens.
• Add red pepper flakes with the garlic for a spicy kick.
• Top with grated Parmesan or Pecorino Romano if you’re not keeping it strictly vegan.