Vegan Italian Garlic, Cannellini Bean and Tomato Pasta Recipe

Bursting with flavour, this garlic and tomato pasta makes a delicious and easy dish. Serve it slightly warm or at room temperature. It is also scrumptious the next day as a cold leftover.

This is an old family recipe that I have wanted to share for a while. Back home we call it Pâtes à l’ail. Growing up, my Sicilian great-aunt would make it for us in the Summer when tomatoes are at their best.

Like any recipe passed down through generations, creating a written version of it involved quite a few phone calls between my mum and one of our cousins. Everyone in the family makes this garlic and tomato pasta from memory, adding their own twist and using approximate quantities of ingredients. My version is different as I have added cannellini beans for protein.

This straightforward recipe makes four generous servings. The only step not to be skipped is the peeling of the tomatoes, as otherwise, you will end of with a lot of skin in the sauce. Also, I tend to use a fork to crush the tomato pulp so as to leave some juicy chunks, which taste and look absolutely wonderful.

The tomato sauce is meant to be served cold so don’t hesitate to prepare it ahead and leave it at room temperature for a few hours so the flavours can develop. You can vary the amount of tomatoes, garlic and olive oil to suit your own taste.

I hope this garlic and tomato pasta will become one of your family classics like it has been for us for generations.



This recipe was republished with permission from Annabelle Randles.

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