Fresh Pomodoro Pasta, White Beans & Olives

Rating: 3.33 stars
6 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0

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.

Marie Simmons
Source: EatingWell Magazine, August/September 2005

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Recipe Summary

total:
30 mins
Servings:
4
Nutrition Profile:
Low-Calorie
High Fiber
Vegetarian
Healthy Aging
Healthy Immunity
Low Added Sugars
Nutrition Info
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Ingredients

Directions

  • Put a large pot of water on to boil. Cook pasta, stirring occasionally, until just tender, 8 to 10 minutes or according to package directions. Drain.

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  • Meanwhile, heat oil in a large skillet over medium heat. Add beans and garlic; cook, stirring frequently, until the beans are just heated through, 2 to 3 minutes. Remove from the heat. Add tomatoes, olives, basil, salt and pepper. Stir gently to combine. To serve, divide the pasta among 4 plates and top with sauce and cheese.

  • Makes 4 servings.

Tips

Tip: Press down on olives with the side of a heavy knife to split them open and make removing the pits easier.

Nutrition Facts

Per Serving:
429 calories; protein 15.9g 32% DV; carbohydrates 62.9g 20% DV; dietary fiber 12.3g 49% DV; sugars 5.8g; fat 15.8g 24% DV; saturated fat 3.4g 17% DV; cholesterol 4.4mg 2% DV; vitamin a iu 1312.1IU 26% DV; vitamin c 16.7mg 28% DV; folate 118.1mcg 30% DV; calcium 172.5mg 17% DV; iron 3.5mg 20% DV; magnesium 97.3mg 35% DV; potassium 643mg 18% DV; sodium 781.4mg 31% DV; thiamin 0.3mg 32% DV.
Exchanges:

3 1/2 starch, 3 vegetable, 1 lean meat, 2 fat

Reviews (6)

Read More Reviews
6 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
EatingWell User
Rating: 2 stars
01/25/2012
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. Pros: quick and easy ingredients I usually have on hand Cons: lacking in flavor Read More
EatingWell User
Rating: 2 stars
09/15/2013
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. Pros: Nice combo of ingredients Cons: Why not cook the tomatoes? Read More
EatingWell User
Rating: 5 stars
10/31/2011
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 the oil cured olives would add another dimension to the flavors. This was so quick and easy and good enough for an impromptu company meal. Read More
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EatingWell User
Rating: 4 stars
06/11/2012
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 Read More
joanna1227@aol.com
Rating: 3 stars
07/01/2014
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. Pros: light good for summer Cons: lacks robust flavor Read More
Nikki Strandskov
Rating: 4 stars
07/09/2013
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! Pros: Quick to make healthy and low-calorie Read More
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