This white bean tomato pasta with olives is the kind of dinner that proves a few pantry staples can go a long way. Garlic is sauteed in olive oil, then simmered with crushed tomatoes, white beans, Kalamata olives, and dried oregano to create a simple sauce with savory Mediterranean-inspired flavor. Tossed with pasta and finished with a little reserved pasta water, it comes together in about 20 minutes.
Like my tomato paste pasta sauce, this is an easy vegan tomato-based pasta recipe made with ingredients you may already have in the kitchen. But in this version, white beans make the sauce more substantial, while olives add a briny bite that pairs perfectly with the tomatoes and garlic.
It's a great option for busy nights, served on its own or with a green salad drizzled with lemon olive oil dressing or a steamed vegetable on the side.
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I love this recipe. It's flavorful, uses pantry items, requires no chopping, and is ready in a flash. The slowest part was just waiting for the water to boil. I used GF penne, navy beans, regular black olives, extra garlic, and basil instead of parsley. I'll definitely make this one again; thanks for another yummy recipe!
- Rene
Ingredients
- Pasta: Short pasta like rigatoni or penne is my choice for this sauce. Use your favorite variety, including gluten-free if needed.
- White beans: Cannellini or great northern beans both work well in this recipe.
- Olives: I used Kalamata olives for their bold, briny flavor, but any variety you enjoy can be used instead.
Please see the recipe card for the complete ingredients, measurements, and instructions.
How to make white bean tomato pasta
- Cook the pasta and reserve some of the pasta water.
- Saute the garlic in olive oil.
- Simmer the tomatoes, white beans, olives, and oregano until slightly thickened.
- Toss the sauce with the pasta, adding pasta water as needed, then garnish and serve.
For another comforting pasta dinner made with kitchen staples, try my vegan walnut Bolognese next.
Made this recipe or have a question? Please leave a comment below. 💙 For even more fresh vegan recipes, join my email list. It's less like a newsletter and more like emails between friends.
Love and Veggies,
Amy
📋 Recipe
White Bean Tomato Pasta with Olives
Ingredients
- 12-16 ounces short pasta, such as rigatoni or penne, gluten-free if needed
- 1 Tablespoon extra virgin olive oil
- 3 cloves garlic, minced
- 1-15 ounce can crushed tomatoes
- 1-15 ounce can white beans, (cannellini, great northern beans, or navy beans) rinsed and drained (1½ cups)
- ½ cup Kalamata olives, sliced
- 1 teaspoon dried oregano
- salt, to taste
- fresh parsley, chopped, for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Reserve ½ cup of the pasta water, then drain the pasta and return it to the pot.12-16 ounces short pasta
- Meanwhile, heat the olive oil in a medium pot over medium heat. Add the garlic and saute until fragrant, about 30 seconds.1 Tablespoon extra virgin olive oil, 3 cloves garlic
- Add the crushed tomatoes, white beans, olives, and oregano. Stir well and bring to a simmer. Cook until the sauce thickens slightly, about 10 minutes. Taste and season with salt, as needed.1-15 ounce can crushed tomatoes, 1-15 ounce can white beans, ½ cup Kalamata olives, 1 teaspoon dried oregano, salt
- Pour the sauce over the cooked pasta and toss to coat, adding some of the reserved pasta water as needed until the sauce evenly coats the pasta.
- Garnish with chopped parsley, if desired, and serve.fresh parsley
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Notes
Nutrition
Nutritional information is an estimation.
Rene says
I love this recipe. It's flavorful, uses pantry items, requires no chopping, and is ready in a flash. The slowest part was just waiting for the water to boil. I used GF penne, navy beans, regular black olives, extra garlic, and basil instead of parsley. I'll definitely make this one again; thanks for another yummy recipe!
Amy Katz says
Thanks Rene! I'm glad you love it as much as I do!
Meegan says
Because I'm working on losing weight and my husband is diabetic, we needed to be stealthy to enjoy this dinner. Instead of pasta, we used thinly sliced purple cabbage. we added it to the oil, garlic and tomatoes to cook. Have to say, we didn't miss the pasta at all! Definitely a keeper!
Amy Katz says
Love this, Meegan! This sauce is delicious with so many foods besides pasta. I love it on baked polenta.