Pasta, vegetarian main course, comfort food
A cozy Italian-inspired pasta and bean dish with creamy cannellini beans, fragrant rosemary, garlic, olive oil, and tender orecchiette. Simple, rustic, filling, and perfect for a comforting lunch or dinner.
Recipe video
Bring a large pot of salted water to a boil. Add the orecchiette and cook until al dente, following the package timing. Before draining, reserve 240 ml / 1 cup pasta water.
Warm the olive oil in a large pan over medium-low heat. Add onion, garlic, and rosemary. Cook gently for 4–5 minutes, stirring often, until soft and fragrant, without browning the garlic.
Add the cherry tomatoes and cook for 3 minutes, pressing them lightly so they release their juices.
Add the cannellini beans, salt, pepper, and a splash of reserved pasta water. Simmer for 5 minutes, then mash about one third of the beans to create a creamy sauce.
Add the drained orecchiette to the pan. Toss for 1–2 minutes, adding more pasta water little by little until the sauce coats the pasta.
Remove the rosemary stems. Stir in Parmesan or pecorino if using. Finish with lemon zest, chili flakes, and a drizzle of olive oil.
