Tender pasta cloaked in garlicky wine simmered sauce. A burst of fresh tomato and fresh basil are here for the party, too. A back pocket recipe that tastes great, is super fast, gluten free, plant-based and totally delicious?? Not talking unicorns here, it totally exists and it’s black bean spaghetti tossed with simple garlicky diced tomato sauce.
Got 20 minutes? Let’s get cooking! You can live in a world full of delicious pasta and tomato sauce in no time at all. That’s a world I want to live in…oh wait, I do. Well come on over already and join me would ya?!
Chunky diced tomato sauce makes my heart happy. So does pasta. As much as I love to tackle a recipe outside my comfort zone, when you just want to get something healthy on the table that’s not going to make a ton of dishes and just be healthy with loads of flavor it’s feels like such a win!
What is Black Bean Spaghetti?
Have you tried the new pasta alternatives? The initial approach can be defined in one word. Skepticism.
Picking this off the shelf, there was intrigue and curiosity, but also making a side note to have a back up plan. The result? Incredibly impressed! Like, eyebrows raised going in for another forkful levels of impressed.
The option of black bean pasta is a great gluten free substitution and full of protein. Making the choice for #meatlessmonday a little more appealing. You might think the pasta would disintegrate into a mushy mess, but it doesn’t! That’s one of the best things. This black bean pasta has a mild flavor with a springy bite that is very close to the all to familiar texture of regular al dente pasta.
I use this brand which is non GMO and certified gluten free. It’s made of black bean flour which is made from dried beans ground into a fine powder. While it doesn’t have quite the same texture as traditional pasta, it’s still really great.
Back Pocket Garlicky Diced Tomato Sauce
For our quick and easy back pocket garlicky diced tomato sauce, we’re going to go with old school thin sliced garlic. Goodfellas style. To get the garlic super thin you can use a mandolin or just slice carefully with a sharp knife. If going the knife method, don’t forget to curl those finger tips so you don’t accidentally end up adding more than just ingredients to the sauce.
Then build what is similar to an arrabiatta sauce – a traditional spicy italian red sauce – but with out the super intense heat. If arrabiatta means ‘angry’ in Italian, let’s suppose this is a ‘mildly irritated’ sauce. Simmered slivered garlic, shallots and just a pinch of red pepper flakes to warm you up.
You know what else is super convenient? Opening a can of diced tomatoes and dumping it into a pan. That’s how simple and awesome this is. Garlic and shallots then wine and tomatoes, add spices and simmer then toss in fresh basil and spaghetti.
Doesn’t that feel so nice. Dinner is done. You have two pans to clean up and everything else can go in the dishwasher. Pour a glass of wine and put your feet up…or just imagine it because you still have 100 things left to do in the day. But one thing is for sure, a quick, simple and totally tasty dinner is in the bag.
For the garlic lovers…
Protein fueled pastas are great and all, but let’s get on to the more important things in life….garlic. Legit, every time I go home to see my mom she asked me if I’ve eaten garlic. Ummm….yes. Like every meal but breakfast. (Okay maybe breakfast too sometimes.)
It’s not like I don’t brush my teeth or anything, garlic just tends to be a strong flavor that sticks around for a while, but it’s delicious and such a beneficial addition to sauces. Well, I just can’t help my damn self.
For my fellow garlic aficionados, these mussels fra diavolo have a very similar with equal amounts of delicious garlic goodness. If your heart – and tummy – are still on the search for protein, braciole is one of my favorite roasts to dish out with pasta. And if it’s more veggies you’re on the hunt for, an caprese salad with arugula is simple to prepare and the perfect partner in crime to dish out next to a bowl of black bean spaghetti!
Black Bean Spaghetti with Garlicky Diced Tomato Sauce
- 2 tablespoons extra virgin olive oil
- 4 garlic cloves sliced thin on a mandolin
- 1 shallot halved and sliced in half moons
- 1 cup white wine
- 2 cans diced tomatoes with sauce
- 1 teaspoon kosher salt
- ¼ teaspoon red pepper flake
- ½ cup fresh cut basil
- 8- ounce package black bean spaghetti
- Set water to bowl in a large sauce pot. Once water comes to a rapid bowl, add pasta and cook 7 to 8 minutes until al dente.¹
- Using a mandolin, or carefully with a knife, slice garlic cloves thinly.
- Heat olive oil in a sauté pan over medium high heat, add garlic and sauté 1 to 2 minutes until slightly translucent. Add shallots to the pan and cook an additional 2 minutes, stirring frequently so the garlic doesn't burn.
- Carefully pour white wine into the pan. Add canned diced tomatoes with sauce, salt, red pepper, and fresh basil to the pan. Let simmer for 5 minutes on high until reduced.
- Drain pasta well and sauté pasta with the sauce.