Tuscan beans and tomatoes

Pat Bubb


While staying in Tuscany we had this as a side dish. This is as close as I can come to the original. We have it as a main dish with spaghetti squash. You could also use pasta...I would suggest penne or another sturdy pasta.

★★★★★ 1 vote
2 with leftovers
10 Min
30 Min
Stove Top


1 medium
spaghetti squash
2 Tbsp
olive oil, extra virgin
1 medium
onion, vidalia, peeled and chopped
2 clove
garlic, peeled and chopped
1 3/4 c
prepared tomato sauce (i use classico spicy pepper sauce)
2 tsp
dried basil
1 sprig(s)
fresh rosemary (2-3 inches)
1 can(s)
cannellini beans (15.5 ozs), drained & rinsed
salt & pepper to taste
grated romano for garnish
1 pinch
oregano, dried


1Rinse and dry the spaghetti squash. Poke several holes on all sides. Place in the microwave on a folded paper towel to absorb excess moisture. Microwave on high until it gives when you press on the outside shell. Set aside to cool.
2Heat olive oil in a large nonstick saute pan. Add onions and cook over medium heat until translucent, stirring constantly. Add garlic and stir until fragrant - about a minute. Stir in beans and tomato sauce. When combined, stir in seasonings. Lower heat and simmer for about 20 minutes to blend the flavors. Note: if you want a less dense mixture, just add more sauce until you like the consistency. Be sure to remove the rosemary sprig before serving!
3Cut the squash open and remove seeds. Use tongs to pull out the spaghetti-like threads of squash. Put a portion in each serving bowl. Spoon the beans and tomato mixture over the squash. Garnish with lots of grated romano. Serve with a salad to complete the meal.

About Tuscan beans and tomatoes

Course/Dish: Other Main Dishes
Main Ingredient: Beans/Legumes
Regional Style: Italian
Dietary Needs: Vegetarian, Low Fat