Simple 7-Ingredient Recipe

Sun‑Kissed Bean Spaghetti

A bright, one‑pot pasta that turns seven simple pantry staples into a satisfying meal in 20 minutes.

Ingredients (serves 2–3)

1. 8 oz (about 2 cups) dried spaghetti or any pasta
2. 1 (14.5 oz) can diced tomatoes (with juices)
3. 1 (15 oz) can beans (cannellini, kidney or chickpeas), drained & rinsed
4. 1 Tbsp olive oil
5. ½ tsp garlic powder
6. 1 tsp dried oregano
7. ½ tsp salt (plus more to taste)

Estimated Time
• Prep: 5 minutes
• Cook: 15 minutes
• Total: 20 minutes

Instructions

1. Bring a large pot of salted water to a boil. Add spaghetti and cook according to package directions until al dente.
2. While the pasta cooks, heat olive oil in a medium skillet over medium heat. Stir in garlic powder and dri ed oregano; toast 30 seconds until fragrant.
3. Pour in the entire can of diced tomatoes (juices included) and the drained beans. Stir, increase heat to medium‑high, and let simmer 5–7 minutes, stirring occasionally.
4. Taste the sauce and season with ½ tsp salt (adjust to your preference).
5. When pasta is done, reserve ¼ cup of the pasta water, then drain.
6. Add drained pasta to the skillet, tossing to coat. If it seems too thick, stir in a splash of reserved pa sta water until the sauce clings nicely.
7. Divide between bowls and enjoy straight from the pantry!

Optional garnish (not counted in the 7): a pinch of red pepper flakes or grated cheese, if you have it.