Spicy Tomato & Bean Pasta
This spicy tomato and bean pasta is a quick and flavorful vegetarian meal perfect for a weeknight dinner. It combines pantry staples for a satisfying and easy-to-make dish.
Equipment
- Pot
- Large pan
Ingredients
Main Ingredients
- 1 cup dry pasta
- 1 can (14.5 oz) diced tomatoes undrained
- 1 can (15 oz) black beans or kidney beans rinsed and drained
- 1/2 onion chopped (optional)
- 2 garlic cloves, minced (optional)
- 1 tablespoon cooking oil olive or vegetable
- 1/2 teaspoon chili powder or red pepper flakes (optional)
- Salt and pepper to taste
- Water or vegetable broth (from bouillon cube)
Instructions
Cooking Steps
- Cook pasta according to package directions in a separate pot.
- While pasta cooks, heat oil in a large pan over medium heat and sauté chopped onion for 3-5 minutes until softened. Add minced garlic and chili powder or red pepper flakes and cook for 1 minute until fragrant.
- Stir in diced tomatoes and beans, then bring to a simmer. Season with salt and pepper and let simmer for 5-7 minutes to meld flavors.
- Drain cooked pasta and add it directly to the sauce in the pan.
- Stir everything together, adding a splash of water or broth if the sauce is too thick, until the pasta is well coated. Taste and adjust seasoning as needed. Serve hot.
Notes
For extra flavor, you can add a bay leaf to the sauce while it simmers, removing it before serving. A sprinkle of fresh parsley or cilantro can also brighten up the dish.