Name: Fresh Pomodoro Pasta, White Beans & Olives
Yield: 4 servings
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

Fresh Pomodoro Pasta, White Beans & Olives

CategoryMain Dish

Yields4 Servings

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

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.

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

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