Pomodoro Pasta with White Beans & Olives

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Pomodoro Pasta with White Beans & Olives

Pomodoro Pasta with White Beans & Olives

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

Serves 2

Prep Time 25 min

Total Time 30 min.


  • 4 ounces whole-wheat pasta shells, tubetti, ziti or rigaton
  • 1 tablespoon extra-virgin olive oil
  • 1 15-ounce c cannellini beans, rinsed
  • 1 large clov garlic, minced
  • 2 ripe medium tomatoes, diced
  • 2 tablespoon oil-cured black olives, (see Tips for Two), pitted and chopped
  • 1/4 cup sliced fresh basil
  • Freshly ground pepper, to taste
  • 2 tablespoon freshly grated Pecorino Romano cheese

Cooking Directions

Step 1

Bring a large saucepan of water to a boil. Add pasta and cook, 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 and cook, stirring frequently, until the beans are just heated through, 2 to 3 minutes. Remove from the heat. Add tomatoes, olives, basil and pepper. Stir gently to combine. Divide the pasta between 2 plates and top with the bean mixture and cheese.