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. Source: EatingWell Magazine, August/September 2005

Marie Simmons



  • 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.

  • 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 Facts

429 calories; 15.8 g total fat; 3.4 g saturated fat; 4 mg cholesterol; 781 mg sodium. 643 mg potassium; 62.9 g carbohydrates; 12.3 g fiber; 6 g sugar; 15.9 g protein; 1312 IU vitamin a iu; 17 mg vitamin c; 118 mcg folate; 172 mg calcium; 4 mg iron; 97 mg magnesium;

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