Cherry Tomato Pasta with White Beans

If you’re searching for the very best easy weeknight dinner, this Cherry Tomato Pasta with White Beans is about to be your new obsession! Bright, juicy cherry tomatoes burst into a luscious sauce that clings to every strand of pasta, while creamy cannellini beans add the perfect touch of comfort and protein.

What makes this pasta a must-try? It’s hearty yet fresh, full of Mediterranean flavors, and comes together in just over half an hour. Whether you’re feeding a hungry family, meal prepping for the week, or craving something extra cozy without the heaviness, this dish delivers every time.

I first whipped this up on a busy night with a bumper crop of cherry tomatoes, and it’s been my go-to ever since. Fast, satisfying, and so colorful—prepare to fall in love.

Why You'll Love This Recipe

• Weeknight perfection: Quick and easy, with minimal prep and cleanup.
• Protein-packed: White beans turn this meatless meal into something seriously satisfying.
• Exploding with flavor: Fresh cherry tomatoes, garlic, and basil create an irresistible sauce.
• Versatile and customizable: Swap in your favorite pasta or beans, or toss in extra veggies!

Key Ingredients for Cherry Tomato Pasta with White Beans

See recipe card below for full list of measurements, ingredients, and instructions.

Cherry Tomatoes

These sweet, juicy gems are the heart of the sauce, bursting and caramelizing as they cook for phenomenal flavor. For best results, use ripe cherry or grape tomatoes—choose the most vibrant, plump ones you can find. No cherry tomatoes? You can substitute larger tomatoes chopped into bite-sized pieces, or even canned whole tomatoes (drained), though the sauce will be a bit different in texture and sweetness.

White Beans

Creamy cannellini beans lend body and protein, making this dish feel substantial without any meat. You can use canned beans for ease, just be sure to drain and rinse them. Great Northern or navy beans work too. Cooking your own from dry? Extra flavor, but budget in more time.

Garlic

Fresh garlic is essential for the rich, aromatic base of the sauce. Give it a fine mince so it infuses every bite. In a pinch, you can swap in garlic powder (about 1 teaspoon), though fresh is definitely best for bold flavor.

Pasta

Short shapes like penne or rigatoni work beautifully to catch the sauce and beans. Choose a whole wheat or gluten-free pasta if needed. Long pasta (such as spaghetti) is also great; just adjust the cooking time as directed on the package.

Fresh Basil

Basil adds a pop of aromatic freshness at the end, balancing the savory sauce. Tear it by hand for the best flavor. If out of basil, chopped parsley or fresh oregano makes a lovely substitute, or try baby spinach for extra greens.

Instructions for Cherry Tomato Pasta with White Beans

See recipe card below for full list of measurements, ingredients, and instructions.

Boil the Pasta

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Before draining, scoop out about 1/3 cup of the pasta water and set it aside. Drain and set the pasta aside.

Sauté Garlic and Tomatoes

While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, just until fragrant—be careful not to let it brown. Add the cherry tomatoes and cook for 6-8 minutes, stirring occasionally, until the tomatoes soften and start to burst, releasing their juices.

Add Beans and Season

Stir in the cannellini beans, red pepper flakes (if using), salt, and black pepper. Cook for another 3-4 minutes, allowing the beans to warm through and gently mingle with the tomato juices. Use a spoon to gently mash a few of the tomatoes for a thicker sauce, if desired.

Combine Pasta and Sauce

Add the drained pasta to the skillet with the tomato and bean mixture. Pour in the reserved pasta water a little at a time, tossing everything to coat and create a glossy, clingy sauce. Taste and adjust seasoning as needed.

Finish with Fresh Basil and Serve

Remove from heat and sprinkle with torn fresh basil. Plate the pasta and finish each serving with a generous shower of freshly grated Parmesan, if desired. Serve immediately and enjoy every bite!

Recipe Variations

Make It Vegan

Skip the Parmesan or use a dairy-free cheese or nutritional yeast instead. The beans make this dish plenty satisfying even without cheese!

Gluten-Free Twist

Use your favorite gluten-free pasta—brown rice pasta, chickpea-based shapes, or lentil pasta all hold up well here. Just keep an eye on cooking times since gluten-free varieties can cook faster.

Sneak in More Veggies

Add a few big handfuls of fresh spinach, arugula, or baby kale during the last couple of minutes of cooking the sauce. They’ll wilt down perfectly for an extra nutrient boost.

Creamy Edition

For a luscious upgrade, stir in a quarter cup of heavy cream or a splash of unsweetened oat milk right before adding the basil. This creates a silky, rich sauce without overpowering the fresh flavors.

Spicy Sunshine

Love a little zip? Increase the red pepper flakes or drizzle in some Calabrian chili oil just before serving for extra warmth and complexity.

Serving Suggestions

Pair this pasta with a crisp green salad drizzled in lemon vinaigrette and a side of crusty bread to soak up every drop of that delicious tomato sauce. Garnish with extra fresh basil or a sprinkle of chili flakes for added color and flavor. For an extra special touch, serve with roasted vegetables or a simple antipasto platter.

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm the pasta in a skillet over medium-low heat with a splash of water or broth to loosen the sauce, stirring until hot. You can also microwave single portions for 1-2 minutes, stirring halfway through. Freezing is not recommended, as the tomatoes and pasta may lose their best texture.

Frequently Asked Questions About Cherry Tomato Pasta with White Beans (FAQ)

Q: Can I make Cherry Tomato Pasta with White Beans ahead of time?
A: Yes! You can prep the sauce up to 2 days ahead and store it in the fridge. Cook fresh pasta when you're ready to serve, then toss everything together.

Q: What pasta shape works best for this recipe?
A: Short shapes like penne or rigatoni work great for catching the sauce and beans, but spaghetti or linguine is also delicious. Use what you prefer!

Q: Can I use other types of beans instead of cannellini?
A: Absolutely. Great Northern, navy, or even chickpeas can stand in for cannellini beans. Each brings a slightly different flavor and texture, but all are delicious.

Cooking up something fresh, fast, and completely delicious has never been easier than with this Cherry Tomato Pasta with White Beans! With its bright flavors, hearty beans, and effortless prep, it's a total crowd-pleaser. Give it a try and let me know how you liked it—don't forget to leave a rating or comment!