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!
Pomodoro Pasta with White Beans & Olives
From EatingWell: EatingWell Serves Two
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.
6 Reviews for Pomodoro Pasta with White Beans & Olives
anchovies arent vegetarian
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.
I would add some red wine vinegar at the end. Gives it a bit more flavour,
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.