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Herbed Spaghetti with Tomatoes and White Beans

Parsley and lightly cooked tomatoes add brightness to this classic Italian pairing of pasta and white beans.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Sharon Radisch

Source: Martha Stewart Living, April 2016


  • 12 ounces spaghetti
  • Coarse salt and freshly ground pepper
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 2 cups packed flat-leaf parsley leaves, plus more for serving
  • 2 teaspoons fresh lemon juice, plus 1 teaspoon grated zest
  • 1/4 cup extra-virgin olive oil
  • 6 cloves garlic, thinly sliced
  • Pinch of red-pepper flakes
  • 1 pound cherry tomatoes, halved
  • Freshly grated Parmesan, for serving


  1. Cook pasta in a large pot of salted water until al dente, 9 to 10 minutes. Add beans during last minute of cooking. Drain and return to pot, reserving 1/2 cup pasta water.

  2. Meanwhile, combine parsley, lemon juice and zest, and 1 tablespoon oil in a food processor; pulse until finely chopped. In a large skillet, heat remaining oil over medium-high. Add garlic and red-pepper flakes; cook, stirring often, until golden brown, 3 to 4 minutes. Add tomatoes, season with salt, and cook until tomatoes burst and thicken, adding a little pasta water until consistency is saucy.

  3. Toss parsley mixture and remaining pasta water with pasta; season with salt and pepper. Serve, topped with tomato sauce and sprinkled with parsley and cheese.

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