Fresh Pomodoro Pasta, White Beans & Olives

Fresh Pomodoro Pasta, White Beans & Olives

6 Reviews
From: EatingWell Magazine, August/September 2005

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 8 ounces whole-wheat pasta shells, tubetti, ziti or rigatoni
  • 2 tablespoons extra-virgin olive oil
  • 1 15-ounce can cannellini beans, rinsed
  • 1 large clove garlic, minced
  • 1 pound ripe tomatoes, diced (about 3 cups)
  • ¼ cup oil-cured black olives, pitted (see Tip) and chopped
  • ½ cup sliced fresh basil
  • ¼ teaspoon kosher salt
  • ¼ cup grated Pecorino Romano cheese
  • Freshly ground pepper, to taste


  • Active

  • Ready In

  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.
  3. Makes 4 servings.
  • Tip: Press down on olives with the side of a heavy knife to split them open and make removing the pits easier.

Nutrition information

  • Per serving: 429 calories; 16 g fat(3 g sat); 12 g fiber; 63 g carbohydrates; 16 g protein; 118 mcg folate; 4 mg cholesterol; 6 g sugars; 0 g added sugars; 1,312 IU vitamin A; 17 mg vitamin C; 172 mg calcium; 4 mg iron; 781 mg sodium; 643 mg potassium
  • Nutrition Bonus: Folate (30% daily value), Vitamin C (28% dv), Vitamin A (26% dv), Iron (22% dv)
  • Carbohydrate Servings: 4
  • Exchanges: 3½ starch, 3 vegetable, 1 lean meat, 2 fat

Reviews 6

July 01, 2014
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By: joanna1227
Good but could use more flavor This is a good summer dish but my husband felt it lacked flavor. So, I could spice this up next time I make it - maybe some oregano for starters. Also, I heat the tomatoes with the beans because they just taste better when they are a little cooked. The olives do give you a flavor burst. Pros: light, good for summer Cons: lacks robust flavor
September 15, 2013
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By: EatingWell User
Add Tomatoes but don't cook? I was halfway thru this when I realized that after adding tomatoes, etc. you don't cook it any further. I did cook it because I did want a cooked pasta sauce- not just fresh tomatoes thrown on some pasta. Pros: Nice combo of ingredients Cons: Why not cook the tomatoes?
July 09, 2013
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By: Nikki Strandskov
Tasty Dish for a Hot Summer Day We'd been on vacation for a week and our daughter hadn't eaten the tomatoes we left on the counter -- they were quite ripe and just right for this recipe. I bought a few Greek olives in oil from the olive bar at our supermarket and had fresh basil from the garden. Used penne rigate since whole wheat ziti etc. were not available. Seal of approval from the whole family! Pros: Quick to make, healthy and low-calorie
June 10, 2012
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By: EatingWell User
quick, easy, delicious! I used Kalamata olives instead of oil-cured. I like them much better. The taste of fresh basil from the garden, vine-ripe tomatoes and the zing of the olives made this a bright, flavorful dish for summer without creating heat in the kitchen. Laura Tang - Shanghai, China
January 25, 2012
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By: EatingWell User
A little lackluster I thought that this was okay, not great. The flavor profile isn't quite there. I did add some white wine and cooked it up a little with the tomatoes, etc. Next time I'd add more garlic and even though I'm a fan of fresh, I think it would be better with canned crushed tomatoes. Pros: quick and easy, ingredients I usually have on hand Cons: lacking in flavor
September 09, 2009
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By: EatingWell User
I thought this was great!! And it was so easy. I had some leftover grilled chicken which I added for meat eaters such as my husband. I didn't have the oil cured olives so I used canned black olives which were okay, but I can see that the oil cured olives would add another dimension to the flavors. This was so quick and easy and good enough for an impromptu company meal.
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