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Fresh Pomodoro Pasta, White Beans & Olives

:  August/September 2005, EatingWell Serves Two

Your rating: None Average: 3.9 (28 votes)

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.


READER'S COMMENT:
"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...
Fresh Pomodoro Pasta, White Beans & Olives Recipe

Makes: 4 servings

Active Time:

Total Time:

Nutrition Profile

Low cholesterol | Low saturated fat | Heart healthy | High calcium | High fiber | High potassium |

View Our Nutrition Guidelines »

Ingredients

  • 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)
  • 1/4 cup oil-cured black olives, pitted (see Tip) and chopped
  • 1/2 cup sliced fresh basil
  • 1/4 teaspoon kosher salt
  • Freshly ground pepper, to taste
  • 1/4 cup grated Pecorino Romano cheese

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Preparation

  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.

Tips & Notes

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

Nutrition

Per serving: 508 calories; 16 g fat ( 3 g sat , 6 g mono ); 4 mg cholesterol; 63 g carbohydrates; 16 g protein; 13 g fiber; 865 mg sodium; 628 mg potassium.

Nutrition Bonus: Vitamin C (60% daily value), Iron (35% dv), Folate (32% dv), Potassium (27% dv).

Carbohydrate Servings: 4 1/2

Exchanges: 3 1/2 starch, 3 vegetable, 1 very lean meat, 2 fat


More From EatingWell

Recipe Categories

Holiday
Memorial Day
Father's Day
July 4th
Labor Day
Style/Theme
Budget
Everyday favorites
Quick (total 30 min. or less)
Vegetarian
Ease of Preparation
Easy
Type of Dish
Main dish, combination meal
Main dish, vegetarian
Pasta
Total Time
30 minutes or less
Servings
4
Main Ingredient
Beans/Legumes
Ethnic/Regional
Italian
Mediterranean
Preparation/ Technique
Saute
Meal/Course
Dinner

Health & Diet Considerations
Low cholesterol
Low saturated fat
Heart healthy
High calcium
High fiber
High potassium
Season
Summer
Fall
Publication
August/September 2005
EatingWell Serves Two
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