Buy Now → Spaghetti 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
Scale
- 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.
Nutrition
- Serving Size: 2 ounces spaghetti with sauce
- Calories: 424 calories
- Fat: 11 grams
- Carbohydrates: 70 grams
- Fiber: 7 grams
- Protein: 14 grams
