Pomodoro Pasta with White Beans & Olives

EatingWell Serves Two

Your rating: None Average: 3.3 (56 votes)

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.

"I would add some red wine vinegar at the end. Gives it a bit more flavour, "
Pomodoro Pasta with White Beans & Olives

Makes: 2 servings, 2 cups each

Active Time:

Total Time:


  • 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
  • 1/4 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 & Notes

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


Per serving: 481 calories; 16 g fat (3 g sat, 6 g mono); 4 mg cholesterol; 75 g carbohydrates; 21 g protein; 14 g fiber; 906 mg sodium; 816 mg potassium.

Nutrition Bonus: Vitamin C (50% daily value), Iron (25% dv), Potassium (23% dv), Vitamin A (20% dv).

Exchanges: 5 starch, 1 vegetable, 1 1/2 lean meat, 2 1/2 fat

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