Tomato and white bean pasta with crisp breadcrumbs
White beans give a simple tomato pasta extra body, while toasted breadcrumbs add a contrasting finish. Keep the sauce slightly loose before combining it with the pasta so the finished dish does not turn heavy.
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Tomato and white bean pasta with crisp breadcrumbs
Ingredients
How to make it
- Cook pasta in boiling water according to its packet, reserving 150 ml cooking water before draining.
- Meanwhile heat half the oil in a large pan. Toast breadcrumbs for 3–4 minutes until golden, stirring, then transfer to a bowl.
- Add remaining oil and garlic to the pan; cook gently for 30 seconds. Add tomatoes, beans and oregano. Simmer for 12–15 minutes.
- Fold in pasta and enough reserved water to make a coating sauce. Season and serve with the breadcrumbs added at the table.
Make it work in your kitchen
Mash a few beans into the sauce if you want a thicker texture without cream. Keep the crumb topping separate until serving so it stays crisp. Pasta shapes with ridges catch the sauce well, but use a packet you already have rather than buying a special shape. Check breadcrumbs and pasta for allergens.
Sources & further reading
Source material and official guidance. Original practical suggestions are editorial content, not statements from the organisations below. Selected references checked September 24, 2026; publication dates and context are stated in each article.
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