This pantry pasta is a practical, Queens-inspired meal built from shelf-stable staples: pasta, canned tomatoes, beans, and a few seasonings. It is hearty, inexpensive, and flexible enough to make with ingredients from a food pantry or whatever is already in your cupboard.
Ingredients
- 12 oz (340 g) dried pasta, such as penne, rotini, or spaghetti
- 2 tbsp (30 ml) olive oil or other cooking oil
- 1 medium yellow onion, about 1 cup (150 g) finely chopped
- 3 garlic cloves, about 1 tbsp (9 g) minced, or 1 tsp (3 g) garlic powder
- 1 tsp (2 g) dried oregano
- ½ tsp (1 g) red pepper flakes, optional
- 1 can (28 oz/794 g) crushed or diced tomatoes, with their juices
- 1 can (15 oz/425 g) beans, such as cannellini, chickpeas, or kidney beans, drained and rinsed
- 1 cup (240 ml) water or low-sodium broth, plus more as needed
- 1 tsp (6 g) salt, or to taste; use less if the broth or canned ingredients are salted
- ¼ tsp (0.5 g) ground black pepper
- 4 cups (120 g) chopped spinach or other quick-cooking greens, optional
- ¼ cup (25 g) grated Parmesan, optional, for serving
Instructions
- Set a large pot of water over high heat for the pasta. While it heats, chop the onion and garlic, open the cans, and rinse the beans. Once the water boils, salt it lightly if desired. Cook the pasta according to its package directions until just al dente. Before draining, reserve 1 cup (240 ml) of pasta water. Drain the pasta; do not rinse it.
- While the pasta cooks, warm the oil in a large skillet or saucepan over medium heat. Add the onion and cook for 5 to 7 minutes, stirring now and then, until soft and translucent but not browned. If it starts sticking, stir in a tablespoon of water rather than adding more oil.
- Add the garlic, oregano, and red pepper flakes, if using. Stir for about 30 seconds, just until fragrant. Add the tomatoes, beans, water or broth, salt, and black pepper. Stir, bring the sauce to a gentle simmer, then lower the heat and cook uncovered for 12 minutes, stirring occasionally. The sauce should bubble gently; reduce the heat if it spits or sticks.
- Stir in the spinach, if using, and cook for 1 to 2 minutes until wilted. Add the drained pasta to the sauce and toss over low heat for 1 to 2 minutes so the noodles absorb some flavor. Add reserved pasta water a few tablespoons at a time if the mixture looks dry or tight. Taste and adjust the salt and pepper. Serve hot, with Parmesan if desired.
Tips
- Work with what you have. Any similar pasta shape and most plain canned beans will work. If you have only a small can of tomatoes, use it with an equal amount of water or broth; the sauce will be lighter and less tomato-forward.
- Check the package timing. Pasta cooking times differ by shape and brand, so the package is the best guide. Stop when it is just al dente; it will soften a little more when tossed with the hot sauce.
- Use pasta water gradually. Its starch helps the sauce cling to the pasta, but too much can make the dish soupy. Add a little at a time and stop when the sauce coats the noodles.
- Keep salt flexible. Canned tomatoes, broth, beans, and Parmesan may already contain salt. Taste near the end before adding more.
Serving Suggestions
Serve this as a filling one-pot-style dinner, with a simple green salad, sliced cucumber, or steamed frozen vegetables if available. A piece of toast or bread is useful for scooping up the tomato sauce. For extra richness, finish each bowl with a drizzle of olive oil or a spoonful of grated cheese. If you are cooking for different appetites, put pepper flakes and Parmesan on the table so everyone can season their own portion.
Variations
Add vegetables: Stir in a cup of frozen peas or corn with the beans, or cook chopped carrots with the onion for a sweeter, softer sauce. Firmer vegetables may need several extra minutes to soften.
Change the beans: Chickpeas add a firmer bite, while cannellini beans soften into the sauce. Lentils can work too, but use cooked or canned lentils; dried lentils need a different cooking time and more liquid.
Make it spicy or smoky: Increase the red pepper flakes for heat, or add ½ tsp (1 g) smoked paprika with the oregano for a smoky note. Neither is essential to the recipe.
Use a different green: Chopped kale or collards can replace spinach, but add them with the tomatoes and simmer until tender, usually 10 to 15 minutes. If greens are unavailable, simply leave them out.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking in a covered container. They keep for 3 to 4 days in the refrigerator. For longer storage, freeze portions in freezer-safe containers for up to 2 months; thaw overnight in the refrigerator for a better texture. The pasta may become softer after freezing.
Reheat a portion in a saucepan over medium-low heat with a splash of water, stirring until steaming hot throughout. You can also microwave it covered in short intervals, stirring between each. USDA FSIS guidance is to reheat leftovers to 165°F (74°C); check the center with a food thermometer. Add fresh cheese or a little oil after reheating if you like.
Frequently Asked Questions
Can I cook the pasta directly in the tomato sauce?
Yes, but it is less predictable because pasta shapes absorb different amounts of liquid. For this version, cooking the pasta separately makes the timing and texture easier to control. If you cook it in the sauce, add extra water and stir frequently, checking the package timing.
What can I use instead of canned tomatoes?
Use about 2 cups (480 ml) tomato sauce or passata in place of the can, then reduce the added water slightly if the sauce seems thin. Chopped fresh tomatoes can also work, though the sauce may be less concentrated and may need extra simmering.
Can I make this without onion or garlic?
Yes. Leave out whichever you do not have. Add a little extra oregano or black pepper for flavor, or use the listed garlic powder as a substitute for fresh garlic. The sauce will still be satisfying, though its flavor will be simpler.
Is this recipe vegetarian?
It is vegetarian when made with water or vegetable broth and without Parmesan made with animal rennet. Check the broth and cheese labels if that distinction matters to you. To make it vegan, use oil and omit the cheese or choose a plant-based topping.
Can I use gluten-free pasta?
Yes. Cook it according to its package directions and avoid overcooking, since gluten-free pasta can soften quickly. Drain carefully and toss it with the sauce just before serving; the texture may be more delicate than wheat pasta.
How can I make the sauce less watery?
Simmer it uncovered for a few extra minutes before adding the pasta. If the pasta is already mixed in, keep the pan over low heat and stir gently until excess liquid evaporates. Avoid adding all the reserved pasta water at once.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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