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Pomodoro Pasta with White Beans & Olives

  • 25 m
  • 30 m
Marie Simmons
“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. ”


    • 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


  • 1 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.
  • 2 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.
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