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Fresh Pomodoro Pasta, White Beans & Olives

Yields4 Servings

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

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.


Press down on olives with the side of a heavy knife to split them open and make removing the pits easier.

Nutrition Facts

Servings 0