Pomodoro Pasta with White Beans & Olives

Rating: 4.17 stars
6 Ratings
  • 5 star values: 1
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Marie Simmons

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Recipe Summary

total:
30 mins
Servings:
2
Nutrition Profile:
Low-Calorie
High Fiber
Vegetarian
High Calcium
Bone Health
Healthy Aging
Healthy Immunity
Healthy Pregnancy
Nutrition Info
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Ingredients

Directions

  • 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.

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  • 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

Tips for Two: Small amounts of olives can be purchased from bulk bins and salad bars.

Nutrition Facts

Serving Size: 2 cups
Per Serving:
478 calories; protein 20.6g; carbohydrates 74.3g; dietary fiber 13.8g; sugars 5.6g; fat 16.2g; saturated fat 3.4g; cholesterol 4.4mg; vitamin a iu 1316.8IU; vitamin c 17mg; folate 158.8mcg; calcium 214.3mg; iron 4.1mg; magnesium 62.8mg; potassium 825mg; sodium 901.8mg; thiamin 0.2mg.
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Reviews (6)

Read More Reviews
6 Ratings
  • 5 star values: 1
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
EatingWell User
Rating: 4 stars
10/30/2011
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. Read More
Shirleyt73
Rating: 5 stars
10/29/2011
"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 Read More
EatingWell User
Rating: 4 stars
10/29/2011
I would add some red wine vinegar at the end. Gives it a bit more flavour Read More
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EatingWell User
Rating: 4 stars
10/30/2011
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. Read More
EatingWell User
Rating: 4 stars
05/06/2012
anchovies arent vegetarian Read More
EatingWell User
Rating: 4 stars
12/30/2013
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! Read More
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