Fresh Pomodoro Pasta, White Beans & Olives

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Fresh Pomodoro Pasta, White Beans & Olives

Fresh Pomodoro Pasta, White Beans & Olives

Capture the flavor of vine-ripe tomatoes with this elegant yet ultra-quick fresh tomato sauce. Although it's an uncooked sauce, the beans are heated briefly in the olive oil and garlic just to flavor them.

Serves 4

Prep Time 25 min

Total Time 30 min.

Ingredients

  • 8 ounces whole-wheat pasta shells, tubetti, ziti or rigatoni
  • 2 tablespoon extra-virgin olive oil
  • 1 15-ounce c cannellini beans, rinsed
  • 1 large clov garlic, minced
  • 1 pound ripe tomatoes, diced (about 3 cups)
  • 1/4 cup oil-cured black olives, pitted (see Tip) and chopped
  • 1/2 cup sliced fresh basil
  • 1/4 teaspoon kosher salt
  • Freshly ground pepper, to taste
  • 1/4 cup grated Pecorino Romano cheese

Cooking Directions

Step 1

Put a large pot of water on to boil. Cook pasta, stirring occasionally, until just tender, 8 to 10 minutes or according to package directions. Drain.

Step 2

Meanwhile, heat oil in a large skillet over medium heat. Add beans and garlic; cook, stirring frequently, until the beans are just heated through, 2 to 3 minutes. Remove from the heat. Add tomatoes, olives, basil, salt and pepper. Stir gently to combine. To serve, divide the pasta among 4 plates and top with sauce and cheese. Makes 4 servings.


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