This easy summer dinner is perfect as the weather heats up and you can’t bear to turn on your ovens! A mixture of juicy marinated tomatoes, white beans, garlic and basil gets tossed with spaghetti for a quick and flavorful meal.
This spaghetti is a total winner in my house on hot summer days! It’s inspired by a classic Ina Garten recipe that involves mixing up fresh cherry tomatoes with olive oil and basil, letting it rest until juicy then tossing with hot pasta. This version cuts down significantly on the olive oil and includes cannellini beans for added protein and fiber. All of the fresh flavor is still there with plenty of basil and garlic!
Recipes like these are great when you refuse to turn on the oven and really want to lean in to seasonal ingredients like summer tomatoes. My husband and kids love Italian food so this is a great one to add to the rotation. It’s light, but sometimes this is all I crave on those super hot days!
Best enjoyed with a big green salad and a cold glass of white wine on a patio! Give me this pasta all summer long. Here’s what you need to make it:
Ingredients for Spaghetti with Marinated Tomatoes
- cherry tomatoes (or any tomato, really! just be sure to chop them evenly)
- cannellini beans, drained and rinsed
- garlic, fresh/crushed
- olive oil (I love this one)
- sea salt & black pepper
- basil
- spaghetti (regular or thin angel hair will work)
- parmesan cheese for topping (fresh grated)
FAQs and Substitutions
Yes you can certainly leave out the beans if they aren’t your favorite and no need to sub anything else (just make it a fresh tomato pasta).
I like to serve with a big green salad – that’s it! If you have more time and want to make a protein too, grilled chicken or steak would be great. Store-bought rotisserie chicken is a more hands-off option.
Absolutely! I think spaghetti pairs just right with this meal, but if you have something else, it will still work.
3 More Summer Favorites:
PrintSpaghetti with Marinated Tomatoes
This easy summer dinner is perfect as the weather heats up and you can’t bear to turn on your ovens! A mixture of juicy marinated tomatoes and white beans gets tossed with spaghetti for a quick, healthy and delicious meal.
- Prep Time: 60 minutes
- Cook Time: 10 minutes
- Total Time: 60 minutes
- Yield: 4 servings
- Category: Mains, Entreés
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 pint cherry tomatoes, halved on a bias
- 1 can cannellini beans, drained and rinsed
- 4 cloves garlic, smashed
- 3 tablespoons olive oil
- 1 teaspoon kosher sea salt
- 2 tablespoons fresh basil, julienned
- 8 cranks black pepper
- 8 ounces spaghetti
- For serving: fresh cracked black pepper, fresh grated parmesan cheese, basil
Instructions
- Add tomatoes, beans, garlic, olive oil, salt, basil and pepper to a large bowl and toss to combine. Cover with plastic wrap or a lid and let stand for at least one hour, up to two hours, at room temperature.
- When ready to serve, cook pasta per package directions, then strain and immediately add hot pasta to the bowl with the tomatoes tossing to coat. Plate and top with additional pepper and plenty of freshly grated parmesan cheese. Garnish with basil.
Notes
- The equipment section above provides affiliate links to things I use often in my kitchen and love.
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