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Pomodoro Pasta with White Beans & Olives

EatingWell Serves Two

Your rating: None Average: 3.3 (52 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.



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

6 Reviews for Pomodoro Pasta with White Beans & Olives

12/29/2013
Anonymous

Loved this! I did however saute some chopped onion and garlic (I cooked the garlic until golden). It was very good, will definitely make again!

Comments
05/06/2012
Anonymous

anchovies arent vegetarian

Comments
07/05/2011
"Go to" meal

This is one of my favorite "go to" recipes. It's easy to remember all of the ingredients if (like me) you find yourself roaming around the aisle of the grocery store at the last minute wondering what you want to make for dinner. I like to use kalamata olives instead of oil-cured. I also throw in some capers. Fresh, ripe tomatoes is a must to truly get the most out of this dish. If you can't find fresh basil, I would recommend using basil infused olive oil if it is available.

Simple, fresh, delicious
Comments
09/26/2010
Anonymous

I would add some red wine vinegar at the end. Gives it a bit more flavour,

Comments
08/11/2010
Anonymous

This was a very good dish. Simple and delicious. I added a couple of anchovies to the oil before adding the garlic and beans to add a little richness. The only thing I would do different next time is add a little white wine, as the beans made it slightly dry. Otherwise I would definitely make this again.

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