I can’t get enough of this saucy Spaghetti Pomodoro with garlicky kale, creamy white beans, and a shower of Parmesan. It’s the kind of pasta dinner that feels vibrant, hearty, and totally weeknight-worthy.

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I’m wildly into this Spaghetti Pomodoro because it hits like a big, saucy pasta night but still has enough heft to keep me from raiding the snack cabinet an hour later. I love the way every twirl comes up glossy, bright, and just messy enough, with kale bringing that slightly earthy bite I crave when plain red sauce feels too sleepy.

And the white beans? Soft, creamy little pockets that make the bowl feel more satisfying without dragging it down.

But honestly, I’m here for the forkfuls that refuse to stay neat. Simple.

Bold. A little chaotic.

Hard to stop eating.

Ingredients

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Spaghetti keeps it cozy and familiar, like the pasta night you actually crave.
Olive oil gives the sauce that silky, rich start without feeling heavy.
Onion adds sweetness in the background, the kind you’d miss if it vanished.
Garlic brings the real “something smells amazing” moment.
You’ll want extra.
Red pepper flakes add a tiny kick, if you’re into a little heat.
Whole tomatoes make the sauce taste bright, juicy, and homemade-ish.
Kale sneaks in greens, but it’s hearty enough to feel satisfying.
White beans bring protein and creaminess, basically making this pasta more filling.
Basil keeps things fresh and a little fancy, without trying too hard.
Lemon adds a pop of brightness when the tomatoes taste too mellow.
Parmesan or Pecorino makes everything salty, savory, and hard to stop eating.
Pasta water helps the sauce cling, so every bite actually tastes saucy.

Ingredient Quantities

12 ounces spaghetti

2 tablespoons extra virgin olive oil

1 small yellow onion, finely chopped

3 garlic cloves, thinly sliced

1/4 teaspoon red pepper flakes, optional

1 (28 ounce) can whole peeled tomatoes, crushed by hand

1 teaspoon fine sea salt, plus more to taste

1/2 teaspoon freshly ground black pepper

1 teaspoon granulated sugar or honey, optional to balance acidity

4 cups chopped kale, tough stems removed (about 6 ounces)

1 (15 ounce) can white beans, such as cannellini, rinsed and drained

1/4 cup fresh basil leaves, roughly torn

1 teaspoon lemon zest and 1 tablespoon lemon juice, optional for brightness

1/2 cup freshly grated Parmesan or Pecorino Romano, plus extra for serving

1/2 to 3/4 cup reserved pasta cooking water

How to Make this

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1. Bring a large pot of salted water to a rolling boil and cook 12 ounces spaghetti until just shy of al dente according to package directions; reserve 1/2 to 3/4 cup pasta cooking water, then drain the pasta.

2. Meanwhile heat 2 tablespoons extra virgin olive oil in a large skillet over medium heat and add 1 small finely chopped yellow onion; cook until translucent, about 5 minutes.

3. Add 3 thinly sliced garlic cloves and 1/4 teaspoon red pepper flakes if using; cook until fragrant, about 30 seconds to 1 minute.

4. Stir in 1 28 ounce can whole peeled tomatoes crushed by hand, 1 teaspoon fine sea salt, 1/2 teaspoon freshly ground black pepper, and 1 teaspoon granulated sugar or honey if desired; simmer the sauce over medium low heat for 10 to 12 minutes to meld flavors.

5. Add 4 cups chopped kale with tough stems removed and cook until wilted and tender, about 3 to 5 minutes.

6. Stir in 1 15 ounce can white beans rinsed and drained and heat through for 2 to 3 minutes.

7. Add the cooked spaghetti to the sauce along with 1/2 cup of the reserved pasta cooking water; toss vigorously to coat, adding up to 3/4 cup reserved water as needed to loosen the sauce and help it cling to the pasta.

8. Remove from heat and stir in 1/4 cup roughly torn fresh basil leaves, 1 teaspoon lemon zest and 1 tablespoon lemon juice if using, and 1/2 cup freshly grated Parmesan or Pecorino Romano; adjust salt and pepper to taste.

9. Plate immediately and top with extra grated cheese and additional basil if desired.

10. Serve warm and enjoy.

Equipment Needed

1. Large pot for boiling pasta
2. Colander or strainer to drain pasta
3. Large skillet or sauté pan for the sauce
4. Chef knife for chopping onion, garlic, kale and basil
5. Cutting board
6. Wooden spoon or heatproof spatula for stirring and crushing tomatoes by hand
7. Tongs or pasta fork to toss and serve the spaghetti
8. Can opener for the tomatoes and beans
9. Measuring spoons and a measuring cup for oil, salt, cheese and reserved pasta water

FAQ

Can I use a different pasta than spaghetti? Yes. Any long pasta like linguine or bucatini works, and short shapes like penne or rigatoni are fine too; adjust cooking time to package directions.

How do I make this dairy free or vegan? Omit the Parmesan and finish with extra olive oil and a sprinkle of nutritional yeast or toasted breadcrumbs for savory flavor.

What if I do not have canned whole tomatoes? Use a 28 ounce can of crushed tomatoes or 2 pounds of ripe fresh tomatoes, roughly chopped and cooked down until saucy.

How should I prepare the kale so it is tender? Remove thick stems, chop leaves into bite sized pieces, then add to the sauce and simmer 5 to 8 minutes until wilted and tender; massaging raw kale before chopping will also soften it.

Can I make this ahead or freeze it? You can refrigerate the sauce up to 3 days and reheat gently before tossing with freshly cooked pasta. Freezing is possible for the sauce only up to 3 months; do not freeze pasta with the sauce.

My tomatoes taste too acidic. How do I balance the sauce? Stir in 1 teaspoon granulated sugar or honey to start, and add lemon juice sparingly for brightness; salt and a small pat of butter or extra olive oil will also round acidity.

Spaghetti Pomodoro With Kale And White Beans Recipe Substitutions and Variations

Spaghetti: linguine, bucatini, or whole wheat/spelt spaghetti for a nuttier texture
Kale: baby spinach, Swiss chard, or collard greens; add spinach late for quick wilting, cook chard/collards a bit longer
White beans: cannellini, great northern, butter beans, or cooked chickpeas for a firmer bite
Parmesan: Pecorino Romano, Grana Padano, or nutritional yeast for a dairy free option

Pro Tips

– Use the pasta water like glue: add it a little at a time while tossing until the sauce just clings to the noodles. The starchy water helps create a silky, cohesive sauce without watering it down.

– Don’t overcook the kale. Add it toward the end so it wilts but still has a bit of texture. Overcooked kale will make the sauce soggy and dull the bright green flavor.

– Toast the garlic gently in the oil and keep the heat moderate. Burnt garlic tastes bitter and will spoil the whole sauce. If the garlic browns too quickly, lower the heat and give the onion more time to soften first.

– Brighten at the finish. A little lemon zest and juice, added off the heat, lifts the tomatoes and beans and makes the dish taste fresher. Add Parmesan gradually so you can dial in the creaminess without making it salty.

Spaghetti Pomodoro With Kale And White Beans Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

650

kcal

Equipment: 1. Large pot for boiling pasta
2. Colander or strainer to drain pasta
3. Large skillet or sauté pan for the sauce
4. Chef knife for chopping onion, garlic, kale and basil
5. Cutting board
6. Wooden spoon or heatproof spatula for stirring and crushing tomatoes by hand
7. Tongs or pasta fork to toss and serve the spaghetti
8. Can opener for the tomatoes and beans
9. Measuring spoons and a measuring cup for oil, salt, cheese and reserved pasta water

Ingredients

12 ounces spaghetti
2 tablespoons extra virgin olive oil
1 small yellow onion, finely chopped
3 garlic cloves, thinly sliced
1/4 teaspoon red pepper flakes, optional
1 (28 ounce) can whole peeled tomatoes, crushed by hand
1 teaspoon fine sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1 teaspoon granulated sugar or honey, optional to balance acidity
4 cups chopped kale, tough stems removed (about 6 ounces)
1 (15 ounce) can white beans, such as cannellini, rinsed and drained
1/4 cup fresh basil leaves, roughly torn
1 teaspoon lemon zest and 1 tablespoon lemon juice, optional for brightness
1/2 cup freshly grated Parmesan or Pecorino Romano, plus extra for serving
1/2 to 3/4 cup reserved pasta cooking water

Directions

Bring a large pot of salted water to a rolling boil and cook 12 ounces spaghetti until just shy of al dente according to package directions; reserve 1/2 to 3/4 cup pasta cooking water, then drain the pasta.
Meanwhile heat 2 tablespoons extra virgin olive oil in a large skillet over medium heat and add 1 small finely chopped yellow onion; cook until translucent, about 5 minutes.
Add 3 thinly sliced garlic cloves and 1/4 teaspoon red pepper flakes if using; cook until fragrant, about 30 seconds to 1 minute.
Stir in 1 28 ounce can whole peeled tomatoes crushed by hand, 1 teaspoon fine sea salt, 1/2 teaspoon freshly ground black pepper, and 1 teaspoon granulated sugar or honey if desired; simmer the sauce over medium low heat for 10 to 12 minutes to meld flavors.
Add 4 cups chopped kale with tough stems removed and cook until wilted and tender, about 3 to 5 minutes.
Stir in 1 15 ounce can white beans rinsed and drained and heat through for 2 to 3 minutes.
Add the cooked spaghetti to the sauce along with 1/2 cup of the reserved pasta cooking water; toss vigorously to coat, adding up to 3/4 cup reserved water as needed to loosen the sauce and help it cling to the pasta.
Remove from heat and stir in 1/4 cup roughly torn fresh basil leaves, 1 teaspoon lemon zest and 1 tablespoon lemon juice if using, and 1/2 cup freshly grated Parmesan or Pecorino Romano; adjust salt and pepper to taste.
Plate immediately and top with extra grated cheese and additional basil if desired.
Serve warm and enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.