“Food pantry Norton Road” is not a specific dish, so this practical pantry pasta recipe turns shelf-stable staples into a quick tomato, bean, and pasta meal. It uses common food-pantry ingredients, works with several kinds of canned beans, and can be adjusted to what you have available.
Ingredients
- 8 oz (225 g) dried short pasta, such as elbow macaroni or penne
- 1 tablespoon (15 ml) olive oil or other cooking oil
- 1 small yellow onion, about 1 cup (150 g) chopped
- 2 cloves garlic, about 2 teaspoons (6 g) minced, or 1/2 teaspoon (1.5 g) garlic powder
- 1 teaspoon (2 g) dried Italian seasoning
- 1/4 teaspoon (0.5 g) red pepper flakes, optional
- 1 can (14.5 oz / 411 g) diced tomatoes, with their juices
- 2 cups (475 ml) low-sodium vegetable or chicken broth, or water
- 1 can (15 oz / 425 g) cannellini, kidney, or chickpeas, drained and rinsed
- 1/2 teaspoon (3 g) fine salt, plus more to taste; use less if your broth is salty
- 1/4 teaspoon (0.5 g) ground black pepper
- 2 cups (60 g) fresh spinach, optional, or 1 cup (150 g) thawed frozen spinach, squeezed dry
- 1 tablespoon (15 ml) lemon juice or red wine vinegar, optional
- 1/4 cup (25 g) grated Parmesan, optional, for serving
Instructions
- Prepare the ingredients: chop the onion, mince the garlic, and drain and rinse the beans. Set a large saucepan or Dutch oven over medium heat.
- Add the oil and onion. Cook for 4–5 minutes, stirring occasionally, until the onion softens. Stir in the garlic, Italian seasoning, and red pepper flakes, if using. Cook for 30 seconds, just until fragrant; do not let the garlic brown.
- Add the diced tomatoes and their juices, broth, salt, and black pepper. Bring the mixture to a boil, then stir in the dried pasta. Reduce the heat to maintain a steady simmer and cook uncovered, stirring often, for the time on the pasta package, usually 8–12 minutes. The pasta should be just tender. If the pot becomes too thick before the pasta is done, add water 1/4 cup (60 ml) at a time.
- Stir in the drained beans and spinach. Simmer for 2–3 minutes, until the beans are hot and the spinach wilts. If using frozen spinach, allow an extra minute or two for it to heat through. Taste and add salt, pepper, or lemon juice or vinegar as needed.
- Turn off the heat and let the pasta stand for 2 minutes so the broth thickens slightly. Ladle into bowls and top with Parmesan, if desired. Serve hot.
Tips
- Check the pasta early. Pasta keeps softening in hot broth, so begin tasting a minute before the package’s lower suggested cooking time. Stir frequently to prevent sticking, especially near the bottom of the pot.
- Adjust the liquid. Different pasta shapes and brands absorb different amounts. Add a splash of broth or water if the pot looks dry; simmer briefly without a lid if it seems too soupy.
- Use what is on hand. White beans, chickpeas, or kidney beans all work. Rinsing canned beans reduces excess packing liquid and salt. If you only have regular broth, start with less added salt and season at the end.
- Make it more filling. Add a second can of beans or a handful of frozen vegetables. If adding vegetables, give firm ones such as diced carrots a few minutes to soften in the broth before adding the pasta.
Serving Suggestions
Serve this pasta as a one-pot main meal with a slice of bread, toast, or crackers to soak up the tomato broth. A simple side salad or sliced cucumber adds a crisp contrast, but the dish is also satisfying on its own. Offer grated Parmesan, black pepper, and lemon wedges at the table so everyone can season their bowl.
For a less brothy result, serve it immediately after cooking. The pasta absorbs liquid as it sits, so keep extra hot broth or water nearby if you want to loosen leftovers or a pot that has stood for several minutes.
Variations
Use another pasta: Small shells, ditalini, rotini, or broken spaghetti can replace the suggested shapes. Cooking times vary, so follow the package guidance and check for tenderness. Avoid very large pasta shapes, which may cook unevenly in the broth.
Make it dairy-free: Leave off the Parmesan or use a dairy-free alternative. For a richer finish, stir in 1 tablespoon (15 g) of tahini, if available, though it will add a mild nutty flavor.
Add vegetables: Stir in 1 cup (150 g) drained canned corn, 1 cup (150 g) frozen peas, or chopped canned carrots with the beans. Add delicate vegetables near the end so they do not turn mushy.
Change the seasoning: Replace Italian seasoning with 1 teaspoon (2 g) dried oregano and a pinch of cumin for a different flavor. A spoonful of tomato paste can deepen the tomato taste; cook 1 tablespoon (16 g) with the onion for about a minute before adding the liquid.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking, in a covered container. They keep for 3–4 days in the refrigerator. The pasta will absorb broth as it chills, so store extra broth separately when possible, or expect a thicker texture the next day.
Reheat a portion on the stovetop over medium-low heat with a splash of water or broth, stirring until steaming throughout. For microwave reheating, cover loosely, heat in short intervals, and stir between intervals so it warms evenly. USDA FSIS recommends reheating leftovers to 165°F (74°C); check the center with a food thermometer. Do not leave cooked pasta at room temperature for more than 2 hours. Freezing is possible for up to 2 months, though the pasta may be softer after thawing; thaw overnight in the refrigerator and reheat thoroughly.
Frequently Asked Questions
Can I cook the pasta separately?
Yes. Cook it in a separate pot according to its package directions, then drain and add it to the finished tomato-and-bean mixture. This is useful if you expect leftovers, because the pasta will not absorb as much broth while stored.
Can I use water instead of broth?
Yes. Water works, though the result will taste milder. Add the suggested herbs, taste before serving, and adjust the salt and pepper. A little lemon juice or vinegar can help brighten the flavor.
Can I use dry beans?
Cook dry beans completely before adding them. Do not add uncooked dry beans to this quick recipe: they need soaking or a suitable cooking method and much longer cooking than the pasta. Use about 1 1/2 cups (255 g) cooked beans in place of one drained can.
How can I make the dish less salty?
Choose no-salt-added tomatoes and low-sodium broth, rinse the canned beans, and omit the measured salt until the end. If it is already too salty, add a little unsalted water and more cooked pasta or beans rather than trying to mask the salt with sugar.
Why did my pasta become mushy?
It may have cooked too long, or remained in hot broth after the burner was turned off. Check it early and serve promptly. When preparing the dish ahead, cook the pasta separately and combine it with the sauce when reheating.
Can I make it ahead?
For the best pasta texture, prepare the tomato-and-bean mixture ahead and refrigerate it promptly, then cook pasta fresh when you are ready to eat. Reheat the sauce until steaming, add the cooked pasta, and heat the combined dish thoroughly.
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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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