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Spaghetti Pomodoro with kale, white beans, and garlicky breadcrumbs

Spaghetti Pomodoro with Kale and White Beans

Spaghetti Pomodoro with kale, white beans, and garlicky breadcrumbs comes together in just 30 minutes. Both kids and adults will love this simple pomodoro pasta for easy weeknight dinners.
Course Dinner, Pasta
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Calories 408kcal


  • Large skillet
  • Stock pot or Dutch oven


  • 2 Tbsp. unsalted butter
  • 2 Tbsp. extra-virgin olive oil, divided
  • 4 minced garlic cloves, divided
  • 1 cup Panko breadcrumbs
  • 6 Tbsp. grated Parmesan cheese, divided
  • 4 oz. diced pancetta* sub shiitake mushrooms if making vegetarian
  • 1 large shallot, finely chopped
  • 1/2 tsp. crushed chili flakes
  • 1/2 tsp. each kosher salt and black pepper
  • 1 bunch lacinato kale, stemmed and roughly chopped
  • 1 (28-oz.) can DeLallo San Marzano Tomatoes
  • 1 (15-oz.) can navy beans, rinsed and drained
  • 1 lb. DeLallo Semolina Spaghetti
  • Fresh basil for serving


  • Heat butter and 1 Tbsp. of the olive oil in a large skillet over medium heat. Once hot, add two cloves of the minced garlic, and cook 1 minute, until aromatic. Stir in breadcrumbs and 3 Tbsp. of the Parmesan cheese; cook until golden and toasted, stirring occasionally, about 4 to 5 minutes. Transfer breadcrumbs to a bowl and return pan to medium heat.
  • Add remaining 1 Tbsp. oil to pan. Once hot, add pancetta, and cook 3 to 5 minutes, until crispy. (While pancetta cooks, this is a good time to bring a large pot of salted water to a boil.) Add shallots, remaining 2 garlic cloves, chili flakes, salt, and pepper to pan with pancetta; cook 2 to 3 more minutes, until shallots soften. Stir in kale; cook 1 to 2 minutes, until leaves start to soften.
  • Add San Marzano tomatoes and white beans to pan; stir to combine. Cover, and gently simmer over medium-low heat. At this point, your pasta water should be boiling. Add the spaghetti and cook until al dente. Prior to draining, reserve 1 cup of pasta cooking water, and drain remaining. Return spaghetti to pot, and carefully pour skillet of pomodoro sauce over spaghetti. Gradually stream in reserved pasta cooking water, tossing constantly, until sauce begins clinging to noodles. Sprinkle in remaining 3 Tbsp. parmesan cheese. Adjust seasonings as needed.
  • Arrange a serving of pasta on a plate, and garnish with fresh basil and a spoonful of garlicky breadcrumbs.


*TO MAKE VEGETARIAN: Swap the pancetta for 4 oz. shiitake mushrooms. Simply chop the shiitake mushrooms and sauté them in olive oil for about 5 minutes, until soft. The mushrooms will add the similar savory flavor and meaty consistency, so you won't be lacking on richness.
*STORE in an airtight container refrigerated for up to 4 days. (You can either store with the garlicky breadcrumbs mixed in, or reserve them to sprinkle overtop once heated through.)


Serving: 1.33cups | Calories: 408kcal | Carbohydrates: 60g | Protein: 15g | Fat: 14g | Saturated Fat: 4g | Sodium: 610mg | Fiber: 7g | Sugar: 5g