- 1 lb spaghetti noodles
- 1/4 cup olive oil
- 6 cups cherry tomatoes (approx 2 lbs)
- 4 large garlic cloves, minced
- 1/4-1/2 tsp crushed dried chili flakes
- 14 oz can white beans, drained and rinsed
- 1 cup reserved pasta water
- 1 tsp salt
- 2 cups fresh basil leaves, sliced into strips
Get your pasta cooking using package directions. Don't forget to keep 1 cup of the pasta water before draining.
In a large skillet or cast iron pan, heat the olive oil over medium heat. Toss in the cherry tomatoes and cook them, stirring occasionally for about 5 minutes, or JUST until they start to burst. If you use a thinner skin cherry tomato like heirlooms, this will happen much faster than for thicker skinned varieties.
Add in the garlic, chili flakes, salt, white beans and reserved pasta water. Stir to combine. Toss with the pasta noodles and basil leaves. Serve immediately with extra crushed chili flakes and nutritional yeast, if desired.
Calories: 445kcal | Carbohydrates: 73g | Protein: 15g | Fat: 11g | Saturated Fat: 2g | Sodium: 580mg | Potassium: 697mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1175IU | Vitamin C: 37mg | Calcium: 69mg | Iron: 3mg