Author Notes: Ready in a matter of minutes, and if you are one of those people that cook beans in big batches, ready to be used at any moment’s notice, you can use dried ones with no extra effort!
If paccheri are not available to you, mezze maniche are a great alternative, but spaghetti o linguine will work just wonderfully too. —Ilaria Di Emidio
Prep time: 5 min
Cook time: 20 min
tablespoons extra virgin olive oil, divided
garlic clove, divided
salt & pepper
whole canned tomatoes
bunch basil (if available)
tablespoons drained canned cannellini beans
- Warm 2 tbsp extra virgin olive oil in a small pan, add Panko, half a grated garlic clove and season (lighthandedly) with salt and pepper. Toss often and let toast on medium heat until golden (3-5 min).
- Cook 300g pasta in salted boiling water until al dente (1-2 minutes before the packaging directions).
- In the meanwhile, warm 3 tbsp extra virgin olive oil in a medium pan (big enough to toss pasta in it), with remaining 1/2 grated garlic clove for about 1 min on low heat. Add the whole canned tomatoes, roughly cut into stripes, a big bunch of basil if available, and a pinch of salt. Let them get some flavor on medium heat for a couple of minutes. Add a few tbsp of pasta cooking water if necessary.
- Drain pasta, transfer to the pan with the sauce, add cannellini beans, toss for 2-3 min, serve and top with garlic breadcrumbs.
- This recipe was entered in the contest for Your Best Pantry Pasta