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Roasted Tomato and Butterbean Pasta

4 main-dish portions Active 15 min Total 45 min

Butterbeans bring a pleasing second shape to a bowl of pasta: broad, creamy beans among short tubes, with roasted cherry tomatoes collecting in the spaces between. Most of the sauce happens on a sheet pan. The tomatoes slump, the shallot turns sweet, and their juices mingle with olive oil. Crushing a few tomatoes at the end is enough to bind the dish; no blender is needed. Canned butterbeans keep this a practical weeknight recipe. Drain them gently so their tender skins remain mostly intact.

Jump to the ingredients

Rigatoni and broad butterbeans mixed with burst cherry tomatoes and parsley on an oval platter.

Keep the juices and the beans

The sticky tomato juices on the pan are the backbone of the sauce. A little hot pasta water releases the browned patches, which can then be folded into the drained pasta. Crush some tomatoes and leave others whole for an interesting texture. Butterbeans are already cooked and need only the last part of roasting to warm through. Fold everything with a broad spoon instead of stirring vigorously, protecting their tender skins. Lemon zest and parsley go in at the end, where their fresh aromas stay clear. Bring the bowl to the table while the pasta is still loose and warm, before the beans absorb much more of the sauce.

Ingredients

  • 1 1/2 lb (680 g) cherry tomatoes
  • 1 large shallot, thinly sliced
  • 3 tablespoons olive oil
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon dried oregano
  • 12 oz (340 g) rigatoni
  • 2 cans (15 oz / 425 g each) butterbeans, drained and rinsed
  • 1 teaspoon finely grated lemon zest
  • 2 tablespoons lemon juice
  • 1/4 cup chopped flat-leaf parsley

Set out

Large rimmed sheet pan, Large pasta pot, Colander, Large serving bowl

Allergens

Wheat. Check ingredient labels and substitutions.

Make it

  1. Heat the oven to 425°F (220°C). Combine the tomatoes, shallot, olive oil, 1/2 teaspoon salt, and oregano on the sheet pan. Roast for 20 minutes.
  2. Fold the drained butterbeans into the tomatoes. Roast for 10–15 minutes more, until the tomatoes have burst and the beans are hot.
  3. Meanwhile, boil the rigatoni in a large pot of water seasoned with the remaining 1 1/2 teaspoons salt. Cook according to the package until just tender. Reserve 1 cup pasta water, then drain.
  4. Gently crush about half the tomatoes with the back of a spoon. Pour 1/4 cup reserved pasta water onto the pan and scrape up the flavorful juices.
  5. Transfer the pasta and roasted mixture to a large serving bowl. Fold in the lemon zest, lemon juice, and parsley. Add more pasta water by the spoonful if the pasta looks dry. Serve immediately.

A useful detail

A rimmed pan is important because cherry tomatoes release plenty of juice. If your pan is small, divide the vegetables between two pans and combine after roasting.

Make it your own

  • Cannellini beans can replace butterbeans, though their shape will be smaller.
  • Use fresh basil instead of parsley for a sweeter herbal note.

Keep it well

Refrigerate in shallow covered containers within 2 hours, or 1 hour above 90°F (32°C). Keep at 40°F (4°C) or colder for up to 4 days. Reheat to 165°F (74°C), adding a little water to restore the sauce.