Roasted Tomato-Cannellini Pasta

Prep: 2 minutes; Cook: 21 minutes. Toasting the sage leaves brings out their flavor.

Yield: 4 servings (serving size: 2 cups)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 419
  • Calories from fat: 25%
  • Fat: 11.5g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 6.5g
  • Polyunsaturated fat: 1.6g
  • Protein: 14.6g
  • Carbohydrate: 64.8g
  • Fiber: 6.7g
  • Cholesterol: 7mg
  • Iron: 4.3mg
  • Sodium: 787mg
  • Calcium: 135mg


  • 2 pints grape tomatoes
  • 1 teaspoon olive oil
  • 3/4 teaspoon salt, divided
  • 8 ounces uncooked fusilli (short, twisted spaghetti)
  • 2 tablespoons olive oil
  • 20 fresh sage leaves
  • 8 garlic cloves, thinly sliced
  • 1 (19-ounce) can cannellini beans, rinsed and drained
  • 1/4 cup vegetable broth
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup preshredded Romano or Asiago cheese


  1. Preheat oven to 450º.
  2. Place tomatoes on a 15 x 10-inch jelly roll pan covered with foil. Drizzle with 1 teaspoon oil; sprinkle with 1/4 teaspoon salt. Bake at 450º for 15 minutes.
  3. Cook pasta according to package directions, omitting salt and fat.
  4. Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add sage leaves; cook 1 minute or until crisp. Remove sage from pan with a slotted spoon; set aside. Place garlic in pan, and cook 1 minute or until lightly toasted. Add beans to pan; cook 2 minutes. Stir in broth, remaining salt, and pepper; simmer 2 minutes or until thoroughly heated. Drain pasta; stir in tomatoes and bean mixture.
  5. Reserve 4 sage leaves. Crumble remaining sage leaves; stir into pasta mixture. Spoon pasta into shallow bowls; top each with 1 tablespoon cheese. Garnish with reserved sage leaves, if desired.
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