The Online Food Pantry pantry pasta is a flexible weeknight meal made with dried pasta, canned tomatoes, beans, and a few shelf-stable seasonings. It draws on the practical spirit of pantry cooking rather than one fixed regional tradition, and the beans make it hearty while the tomato sauce comes together as the pasta cooks.
Ingredients
- 12 oz (340 g) dried short pasta, such as penne or fusilli
- 2 tbsp (30 ml) olive oil
- 1 medium yellow onion, finely diced, about 1 cup (150 g)
- 3 garlic cloves, minced, about 1 tbsp (9 g), or 1 tsp (3 g) garlic powder
- 1 tsp (2 g) dried oregano
- ¼ tsp (0.5 g) red pepper flakes, optional
- 1 can (28 oz/794 g) crushed tomatoes
- 1 can (15 oz/425 g) cannellini beans, drained and rinsed, about 1½ cups (255 g)
- 1 cup (240 ml) water, plus more as needed
- 1 tsp (6 g) fine salt, plus more for pasta water
- ½ tsp (1 g) ground black pepper
- 2 cups (60 g) baby spinach, optional
- ½ cup (50 g) finely grated Parmesan, plus more to serve; use a vegetarian Parmesan-style cheese if needed
- 1 tbsp (15 ml) red wine vinegar or lemon juice
Instructions
- Bring a large pot of water to a boil. Salt it generously, add the pasta, and cook until just shy of al dente according to the package directions, usually 1–2 minutes less than the stated time. Reserve 1 cup (240 ml) pasta water, then drain. The pasta will finish cooking in the sauce.
- While the pasta cooks, warm the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the onion and cook for 5–6 minutes, stirring occasionally, until softened and translucent but not browned.
- Stir in the garlic, oregano, and red pepper flakes, if using. Cook for about 30 seconds, just until fragrant. If using garlic powder instead of fresh garlic, stir it in with the tomatoes in the next step so it does not scorch.
- Add the crushed tomatoes, drained beans, water, salt, and black pepper. Bring the mixture to a gentle simmer, then cook uncovered for 10 minutes, stirring now and then. If the sauce spits, reduce the heat; it should bubble steadily without splattering heavily.
- Add the drained pasta to the skillet and toss to coat. Simmer for 2–3 minutes, stirring frequently, until the pasta is tender and the sauce clings to it. Add reserved pasta water a few tablespoons at a time if the mixture looks too thick or dry.
- Stir in the spinach, if using, and cook for 1–2 minutes until wilted. Turn off the heat and mix in the Parmesan and vinegar or lemon juice. Taste and adjust salt, pepper, or acidity. Serve hot with extra Parmesan.
Tips
- Choose a sturdy pasta shape with ridges or curves, which catches beans and sauce well. Different shapes cook at different rates, so use the package timing as a guide and begin checking early.
- Save pasta water before draining. Its starch helps loosen and bind the sauce; plain water works in a pinch, but the finish will be a little less silky.
- For a lower-sodium version, choose no-salt-added tomatoes and beans, then season gradually. Canned products vary considerably in salt, so taste before adding more.
- Do not let the finished pasta sit uncovered on the heat. It thickens quickly as it cools; loosen leftovers or a serving with a splash of water when reheating.
Serving Suggestions
Serve the pasta in warm bowls with extra grated Parmesan, black pepper, and a drizzle of olive oil. A crisp green salad with a simple vinaigrette or roasted seasonal vegetables balances the soft, saucy texture. Crusty bread is useful for scooping up any sauce, while toasted breadcrumbs add crunch if you want a topping without additional cheese.
Variations
Use chickpeas or drained lentils instead of cannellini beans; chickpeas stay firmer, while lentils make the sauce more substantial. If you have no canned crushed tomatoes, use one 28-ounce (794 g) can of whole peeled tomatoes and crush them by hand in the pan, or use two 14.5-ounce (411 g) cans of diced tomatoes for a chunkier sauce.
For more vegetables, add 1 diced carrot with the onion, or stir in 1 cup (150 g) frozen peas during the final few minutes. Kale can replace spinach, but slice it thinly and simmer it in the sauce for 5–7 minutes to soften. For a richer version, finish with 2 tbsp (28 g) butter; for a dairy-free dish, leave out the Parmesan and use a dairy-free alternative or a spoonful of nutritional yeast.
Storage and Reheating
Refrigerate leftovers within 2 hours in a covered, shallow container. They keep for 3–4 days in the refrigerator. Freeze in airtight portions for up to 2 months; the pasta may soften slightly after thawing, so freezing the sauce separately from freshly cooked pasta gives the best texture when practical.
Reheat a portion in a saucepan over medium-low heat with 1–2 tbsp (15–30 ml) water, stirring until steaming hot throughout. In a microwave, cover loosely and heat 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. Do not leave cooked pasta at room temperature for more than 2 hours.
Frequently Asked Questions
Can I cook the pasta directly in the tomato sauce?
Yes, but you will need extra liquid and close attention. Add about 3 cups (720 ml) water or broth along with the tomatoes, bring the mixture to a simmer, and stir often so the pasta does not stick. Add more hot liquid as needed; cooking separately is more predictable and lets you control the final texture.
Can I make this without beans?
Yes. Omit them and use a smaller amount of pasta, or replace them with about 1 cup (150 g) diced zucchini or mushrooms. The beans add body and protein, so a bean-free version will be lighter and may need less sauce.
What if my sauce tastes too acidic?
First add a small pinch of sugar, no more than ½ tsp (2 g), or finish with a little extra olive oil or Parmesan. Simmering the sauce for a few additional minutes can mellow its sharpness. Avoid adding a large amount of sugar, which can make the tomato flavor taste flat.
Can I make the sauce ahead?
Yes. Make the tomato and bean sauce up to 3 days ahead and refrigerate it promptly. Reheat it in a skillet, cook the pasta fresh, and combine them just before serving; this keeps the pasta from absorbing too much sauce while stored.
Is this recipe vegan?
It is vegan if you omit the Parmesan or choose a clearly labeled vegan alternative. Check the cheese label, since traditional Parmesan-style cheeses may contain animal rennet.
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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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