Food & Cooking Recipes Ingredients Pasta and Grains Pasta with Tomato Sauce and Lemony Beans 3.6 (10) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 15, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 40 mins Servings: 4 Lemon zest and juice and fresh parsley brighten the canned cannellini beans that top this simple shells and marinara dish. Ingredients Salt and pepper ½ pound medium shell pasta 3 tablespoons olive oil, divided 1 small yellow onion, minced 2 cloves garlic, thinly sliced, divided 1 can (28 ounces) diced tomatoes ¼ teaspoon red pepper flakes 1 bay leaf 1 can (15.5 ounces) cannellini beans, rinsed and drained 1 teaspoon zest, plus 2 teaspoons juice from 1 lemon ¼ cup rough chopped fresh parsley ¼ cup grated Parmesan Directions In a large pot of salted boiling water, cook pasta according to package instructions. Reserve 1 cup pasta water. Drain and return pasta to pot. Meanwhile, in a medium saucepot, heat 1 tablespoon olive oil over medium. Add onion and half the garlic and saute. Add pepper flakes and bay leaf and cook until fragrant, 1 minute. Add tomato and juices, 3/4 cup pasta water, and salt and pepper. Bring to a rapid simmer and cook until tomato pieces begin to break down and liquid thickens, about 15 minutes. Discard bay leaf and, using a hand blender or food processor, blend tomato mixture until coarsely pureed. Toss with pasta to coat. In a small skillet, heat remaining 2 tablespoons oil over medium. Add remaining garlic and cook until soft and fragrant, 1 minute. Add beans and remaining 1/4 cup pasta water and cook until beans are heated through. Stir in lemon zest and juice, and parsley. Season with salt and pepper. Divide pasta among bowls, top with warm bean mixture and sprinkle with Parmesan. Anson Smart Rate it Print