ADVERTISEMENT
Pomodoro Pasta with White Beans & Olives
Pomodoro Pasta with White Beans & Olives
6 Reviews
From the EatingWell Kitchen
Capture the flavor of vine-ripened tomatoes with this elegant-yet-quick, fresh tomato sauce. Although it's an uncooked sauce, the beans are heated briefly in the olive oil and garlic to infuse them with flavor.
- By: Marie Simmons
Ingredients 2 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 2 servings
Nutrition per serving may change if servings are adjusted.
- 4 ounces whole-wheat pasta shells, tubetti, ziti or rigatoni
- 1 tablespoon extra-virgin olive oil
- 1 15-ounce can cannellini beans, rinsed
- 1 large clove garlic, minced
- 2 ripe medium tomatoes, diced
- 2 tablespoons oil-cured black olives, (see Tips for Two), pitted and chopped
- ¼ cup sliced fresh basil
- Freshly ground pepper, to taste
- 2 tablespoons freshly grated Pecorino Romano cheese
Preparation
-
Active
-
Ready In
- Bring a large saucepan of water to a boil. Add pasta and cook, 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 and cook, stirring frequently, until the beans are just heated through, 2 to 3 minutes. Remove from the heat. Add tomatoes, olives, basil and pepper. Stir gently to combine. Divide the pasta between 2 plates and top with the bean mixture and cheese.
- Tips for Two: Small amounts of olives can be purchased from bulk bins and salad bars.
- Serving size: 2 cups
- Per serving: 478 calories; 16 g fat(3 g sat); 14 g fiber; 74 g carbohydrates; 21 g protein; 159 mcg folate; 4 mg cholesterol; 6 g sugars; 1,317 IU vitamin A; 17 mg vitamin C; 214 mg calcium; 4 mg iron; 902 mg sodium; 825 mg potassium
- Nutrition Bonus: Folate (40% daily value), Vitamin C (28% dv), Vitamin A (26% dv), Iron (22% dv), Calcium (21% dv)
- Carbohydrate Servings: 5
Reviews 6
December 29, 2013
By: EatingWell User
Loved this! I did however saute some chopped onion and garlic (I cooked the garlic until golden). It was very good, will definitely make again!
May 06, 2012
By: EatingWell User
anchovies arent vegetarian
July 05, 2011
By: Shirleyt73
"Go to" meal
This is one of my favorite "go to" recipes. It's easy to remember all of the ingredients if (like me) you find yourself roaming around the aisle of the grocery store at the last minute wondering what you want to make for dinner. I like to use kalamata olives instead of oil-cured. I also throw in some capers. Fresh, ripe tomatoes is a must to truly get the most out of this dish. If you can't find fresh basil, I would recommend using basil infused olive oil if it is available.
Pros: Simple, fresh, delicious
September 26, 2010
By: EatingWell User
I would add some red wine vinegar at the end. Gives it a bit more flavour,
August 11, 2010
By: EatingWell User
This was a very good dish. Simple and delicious. I added a couple of anchovies to the oil before adding the garlic and beans to add a little richness. The only thing I would do different next time is add a little white wine, as the beans made it slightly dry. Otherwise I would definitely make this again.
August 09, 2010
By: EatingWell User
I am adding this to Meatless Monday menu. I'd eliminate the pasta as the carb count is way too high. Might add a fresh from the garden yellow bell pepper to take the place of the pasta. There is plenty of basil; cinnamon, lemon, and regular.
Then, next I will try it with the pasta, but not the beans. Got to be 30g carbs max. I add low/free carb vegetables for the bulk.
This might be as good as the cucumber and black eye pea salad. Took it to church recently and they all loved it.
