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Fresh Pomodoro Pasta, White Beans & Olives
8 oz whole-wheat pasta shells, tubetti, ziti or rigatoni
2 tbsp extra virgin olive oil
15 oz canned cannellini beans, rinsed
1 large garlic clove, minced
1 lb ripe tomatoes, diced
¼ cup oil-cured black olives, pitted and chopped
½ cup sliced fresh basil
¼ tsp kosher salt
freshly ground pepper, to taste
¼ cup Pecorino Romano cheese
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.
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.
TIP
3
Press down on olives with the side of a heavy knife to split them open and make removing the pits easier.
Nutrition Facts
4 servings
Serving size
This recipe brought to you by the Idaho Bean Commission.
Ingredients
8 oz whole-wheat pasta shells, tubetti, ziti or rigatoni
2 tbsp extra virgin olive oil
15 oz canned cannellini beans, rinsed
1 large garlic clove, minced
1 lb ripe tomatoes, diced
¼ cup oil-cured black olives, pitted and chopped
½ cup sliced fresh basil
¼ tsp kosher salt
freshly ground pepper, to taste
¼ cup Pecorino Romano cheese