Pasta with White Beans & Tuna

Pasta with White Beans & Tuna

Pantry-friendly? You bet! This Pasta with White Beans and Tuna is basically the dream meal for those days when your pantry is calling the shots. Canned tuna, beans, and a little wine from your stash — it’s the ultimate "I can’t be bothered to shop" recipe that still tastes gourmet. All you need is a handful of pantry heroes: those beans you’ve had on hand forever, a tin of sustainable tuna (bonus points for line-caught!), and a splash of white wine that makes everything a little more elegant. The best part? It's quick, cozy, and always packed with flavor. So, open up those cans and make something delicious!

Ingredients

  • ¼ cup EVOO

  • 4 small shallots or 1 medium red onion, finely chopped

  • 1 rib celery, finely chopped

  • 4 cloves garlic, finely chopped

  • 1 tsp. crushed red pepper or Calabrian chili paste

  • ½ cup dry white wine or 1/3 cup dry sherry

  • 1 lemon, juiced (about 3 tbsp.)

  • 2 cans (15 oz. each) cannellini beans, drained

  • 8 to 9 oz. line-caught or sustainable canned tuna packed in oil, drained and flaked

  • 1 lb. short-cut pasta, such as garganelli, mezzi rigatoni, or penne rigate

  • Handful of fresh parsley, chopped

Directions

Step 1

Bring a large pot of water to boil for the pasta.

Step 2

In a large skillet, heat the EVOO over medium. Add the shallots, celery, and a pinch of salt and pepper, stirring until softened, 2 to 3 minutes. Add the garlic and red pepper; stir for 1 minute more. Pour in the wine and cook until it evaporates, 5 to 6 minutes.

Step 3

Add the lemon juice and half the beans to the bowl of a food processor; puree until smooth. Add to the pan with remaining whole beans and reduce heat to low. Season with salt.

Step 4

Once water is boiling, salt, add pasta, and cook for 1 minute less than the package directions. Scoop out 1/2 cup pasta cooking water, then drain pasta.

Step 5

Stir tuna, pasta, and reserved cooking water into pan with beans. Season. Stir in parsley and serve.