What makes this dish deceptively “chef‑y” is that it quietly uses three separate levers of flavor concentration at once: evaporation (the tomatoes lose water), caramelization (the beans brown), and emulsification (starch + fat + acidity = a glossy sauce). You don’t see any of these happen, but when you toss it all at the end with pasta water and lemon, it suddenly behaves like you spent an hour reducing a sauce on the stovetop.
Yield: 4 servings
Total Time: 35 minutes
Prep Time: 10 minutes
Cook Time: 25 minutes
Ingredients
- 12 oz short pasta (orecchiette, shells, or rigatoni)
- 1 pint (about 10 to 12 oz) cherry or grape tomatoes
- 1 (15 oz) can white beans (cannellini or great northern), drained, rinsed, and very well dried
- 1 large garlic clove, very thinly sliced
- 3 tablespoons extra-virgin olive oil, divided
- 1 lemon (zest and juice)
- 1 teaspoon kosher salt, plus more for pasta water
- ½ teaspoon fresh cracked black pepper
- Parmesan or Pecorino, to serve
Preparation
Step 1
Heat oven to 450°F / 230°C. On a large sheet pan, toss tomatoes, white beans, 2 tablespoons olive oil, 1 teaspoon salt, and pepper. Spread in one layer.
Step 2
Roast 18 to 22 minutes, shaking once halfway, until tomatoes are blistered and collapsed and beans have golden blistered spots.
Step 3
Meanwhile, boil pasta in very salty water until al dente. Reserve about 1 cup of pasta water before draining.
Step 4
In the empty pot, add remaining 1 tablespoon olive oil and sliced garlic. Warm 30 to 60 seconds on medium just until fragrant.
Step 5
Tip the roasted tomato/bean mixture into the pot. Add pasta, lemon zest, lemon juice to taste (usually ½ to 1 lemon’s worth), and ¼ to ½ cup pasta water. Toss vigorously for 30 to 60 seconds until glossy and lightly saucy. Serve immediately with Parmesan or Pecorino.