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

Source: EatingWell Magazine, August/September 2005


Recipe Summary

30 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.


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

Nutrition Facts

429 calories; protein 15.9g; carbohydrates 62.9g; dietary fiber 12.3g; sugars 5.8g; fat 15.8g; saturated fat 3.4g; cholesterol 4.4mg; vitamin a iu 1312.1IU; vitamin c 16.7mg; folate 118.1mcg; calcium 172.5mg; iron 3.5mg; magnesium 97.3mg; potassium 643mg; sodium 781.4mg; thiamin 0.3mg.

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