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.
Fresh Pomodoro Pasta, White Beans & Olives
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.
6 Reviews for Fresh Pomodoro Pasta, White Beans & Olives
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.
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!
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
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.