Butter Bean Pomodoro Pasta with Toasted Breadcrumbs

Why You’ll Love This Recipe

• Big flavor from pantry staples—no grocery run required.
• Silky pomodoro sauce enriched with butter and starchy pasta water.
• Protein-packed butter beans make it hearty and satisfying.
• Golden toasted breadcrumbs bring irresistible crunch.

Grocery List

• Produce: Garlic (4 cloves), optional basil or parsley (1 small bunch), optional lemon (for zest)
• Dairy: Unsalted butter (2 tbsp), optional Parmesan
• Pantry: Spaghetti (12 oz), crushed tomatoes (28 oz can), butter beans (15 oz can), panko breadcrumbs (1 cup), extra-virgin olive oil, red pepper flakes, kosher salt, black pepper, optional sugar

Full Ingredients

Pasta & Tomato-Butter Sauce

• 12 oz (340 g) spaghetti
• 3 tbsp extra-virgin olive oil
• 4 garlic cloves, thinly sliced
• 1/2 tsp red pepper flakes (plus more to taste)
• 1 can (28 oz/800 g) crushed tomatoes
• 2 tbsp unsalted butter
• 3/4 tsp kosher salt, plus more for pasta water
• 1/4 tsp freshly ground black pepper
• Optional: 1/2 tsp granulated sugar (to balance acidity if needed)

Butter Beans

• 1 can (15 oz/425 g) butter beans (also called lima beans), drained and rinsed

Crunchy Breadcrumb Topping

• 1 cup panko breadcrumbs
• 2 tsp extra-virgin olive oil
• Pinch kosher salt
• Optional: 1 tsp lemon zest and/or 1 tbsp finely chopped parsley, tossed in after toasting

To Serve (Optional)

• 1/4 cup chopped fresh basil or parsley
• Grated Parmesan or Pecorino Romano, to taste

Step-by-Step Instructions

Step 1: Boil water and prep

Bring 4 quarts (3.8 L) of water to a boil in a large pot. When boiling, add 1 tablespoon kosher salt. Thinly slice the garlic, open the can of tomatoes, and drain and rinse the butter beans. Set a heatproof cup next to the stove for reserving pasta water later.

Step 2: Toast the breadcrumbs

In a small skillet over medium heat, warm 2 teaspoons olive oil. Add the panko and a pinch of salt. Stir constantly until deep golden and crisp, 3–4 minutes. Transfer to a bowl to stop the cooking. If using, fold in lemon zest and chopped parsley. Set aside.

Step 3: Bloom garlic and chili

In a wide sauté pan or Dutch oven (10–12 inch), heat 3 tablespoons olive oil over medium-low. Add the sliced garlic and red pepper flakes. Cook, stirring, until the garlic is fragrant and just turning pale gold at the edges, 60–90 seconds. Do not let it brown.

Step 4: Build the pomodoro and butter it

Carefully pour in the crushed tomatoes (they may splatter), then add 2 tablespoons butter, 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. If your tomatoes are very tart, add 1/2 teaspoon sugar. Bring to a gentle simmer over medium-low and cook, uncovered, stirring occasionally, until slightly thickened and glossy, 12–15 minutes.

Step 5: Cook the pasta

Add the spaghetti to the boiling salted water. Cook until al dente, about 8–10 minutes or 1 minute less than package directions. Reserve 1–1.5 cups pasta water, then drain.

Step 6: Warm the beans in the sauce

Stir the drained butter beans into the simmering sauce and cook until heated through and tender, 2–3 minutes. If the sauce looks very thick, loosen it with 1/4–1/2 cup reserved pasta water.

Step 7: Toss and serve

Add the drained spaghetti to the sauce. Toss vigorously over medium heat, adding splashes of pasta water as needed, until the sauce is silky and clings to the noodles, 1–2 minutes. Taste and adjust salt, pepper, and chili. Plate and shower generously with the toasted breadcrumbs and chopped herbs. Add grated Parmesan if you like.

Pro Tips

• Use a wide pan so the sauce reduces quickly and coats the pasta evenly.
• Reserve more pasta water than you think you need; it’s liquid gold for emulsifying the butter and tomatoes.
• Stop the breadcrumbs right at deep golden—carryover heat keeps cooking them.
• Choose good canned tomatoes; San Marzano–style or fire-roasted give extra depth.
• Keep the garlic blond, not brown, to avoid bitterness.

Variations

• Vegan: Swap the butter for 2 extra tablespoons olive oil and finish with nutritional yeast instead of cheese.
• Briny boost: Add 1 tablespoon capers or 2 finely chopped anchovy fillets with the garlic for savory depth.
• Greens: Stir in 2 cups baby spinach or chopped kale during Step 6 to wilt into the sauce.

Storage & Make-Ahead

Leftover pasta keeps in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water in a skillet until loosened and hot. Breadcrumbs stay crisp in a sealed jar at room temperature for up to 1 week. For best results, freeze just the sauce (with beans) up to 3 months; thaw and reheat, then cook fresh pasta and combine. Avoid freezing fully assembled pasta as the texture softens.

Nutrition (per serving)

Approximate: 620 calories; 18 g fat; 88 g carbohydrates; 8 g fiber; 17 g protein; 860 mg sodium. Values will vary based on brands and optional additions.