Fresh Pomodoro Pasta, White Beans & Olives

August/September 2005, EatingWell Serves Two

Your rating: None Average: 3.7 (38 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.

"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

6 Reviews for Fresh Pomodoro Pasta, White Beans & Olives

Good but could use more flavor

This is a good summer dish but my husband felt it lacked flavor. So, I could spice this up next time I make it - maybe some oregano for starters. Also, I heat the tomatoes with the beans because they just taste better when they are a little cooked. The olives do give you a flavor burst.

light, good for summer
Add Tomatoes but don't cook?

I was halfway thru this when I realized that after adding tomatoes, etc. you don't cook it any further. I did cook it because I did want a cooked pasta sauce- not just fresh tomatoes thrown on some pasta.

Nice combo of ingredients
Comments (2)

1 comment

joanna1227 wrote 6 weeks 1 hour ago

I throw the tomatoes in with

I throw the tomatoes in with the beans to heat them through.

Anonymous wrote 47 weeks 2 days ago

Okay I just noticed it

Okay I just noticed it actually said it's an uncooked sauce- guess I should have read that! :)

Tasty Dish for a Hot Summer Day

We'd been on vacation for a week and our daughter hadn't eaten the tomatoes we left on the counter -- they were quite ripe and just right for this recipe. I bought a few Greek olives in oil from the olive bar at our supermarket and had fresh basil from the garden. Used penne rigate since whole wheat ziti etc. were not available. Seal of approval from the whole family!

Quick to make, healthy and low-calorie
quick, easy, delicious!

I used Kalamata olives instead of oil-cured. I like them much better. The taste of fresh basil from the garden, vine-ripe tomatoes and the zing of the olives made this a bright, flavorful dish for summer without creating heat in the kitchen.
Laura Tang - Shanghai, China

A little lackluster

I thought that this was okay, not great. The flavor profile isn't quite there. I did add some white wine and cooked it up a little with the tomatoes, etc. Next time I'd add more garlic and even though I'm a fan of fresh, I think it would be better with canned crushed tomatoes.

quick and easy, ingredients I usually have on hand
Comments (1)

1 comment

joanna1227 wrote 6 weeks 53 min ago

My husband agrees - he wishes

My husband agrees - he wishes it had more flavor. I had some zucchini so I sauteed that in the pan that I used for the beans & added a little oregano and put it in with the leftovers for some extra taste.

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