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5 from 2 votes

Tomato, bean and garlic spaghetti - great served cold!

This pasta and bean dish is made with raw, zingy tomatoes, garlic and basil to produce a gorgeously fresh sauce that is utterly delicious warm or cold.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Pasta meals
Cuisine: Italian
Keyword: fresh tomatoes, garlic, pasta, spaghetti
Servings: 4 people
Calories: 553kcal
Author: Emily Leary


  • 800 g tomatoes
  • 55 g garlic cloves minced
  • 1/2 tsp salt
  • 6 tbsp olive oil
  • 2 handfuls basil leaves roughly chopped (+ extra to serve)
  • 250 g dried spaghetti
  • 400 g can butter beans rinsed and drained


  • Bring a large saucepan of water to the boil. Add the tomatoes and cook for 1 minute. Drain and set aside to cool.
  • When the tomatoes are cool enough to handle, peel off the skin. Note: don't skip peeling the tomatoes, or you will end up with a lot of skin in the sauce.
  • Dice the tomato flesh and place into a bowl with tomato seeds and juices.
  • Using a fork or a pestle, crush the tomatoes to a sauce. Make sure to leave some little chunks of flesh here and there so it is not completely liquid.
  • Add the garlic, salt, olive oil and the chopped basil.
  • Mix and set aside.
  • Cook the pasta according to packet instructions. When cooked, drain and add to the prepared tomato sauce straight away.
  • Toss together.
  • Add the butter beans.
  • Mix and leave to cool for 15 mins or more.
  • This gorgeous dish can be served slightly warm, cold or at room temperature sprinkled with some more chopped basil.


Calories: 553kcal | Carbohydrates: 73g | Protein: 15g | Fat: 22g | Saturated Fat: 3g | Sodium: 643mg | Potassium: 888mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1665IU | Vitamin C: 31.7mg | Calcium: 79mg | Iron: 3.5mg