Fresh Pomodoro Pasta, White Beans & Olives
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.
Ingredients
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8 ounces whole-wheat pasta shells, tubetti, ziti or rigatoni
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2 tablespoons extra-virgin olive oil
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1 15-ounce can cannellini beans, rinsed
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1 large clove garlic, minced
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1 pound ripe tomatoes, diced (about 3 cups)
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1/4 cup oil-cured black olives, pitted (see Tip) and chopped
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1/2 cup sliced fresh basil
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1/4 teaspoon kosher salt
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Freshly ground pepper, to taste
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1/4 cup grated Pecorino Romano cheese
Directions
1.
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.
2.
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:
Tip: Press down on olives with the side of a heavy knife to split them open and make removing the pits easier.
Nutrition information
Calories 508, Total Fat 16 g, Saturated Fat 3 g, Monounsaturated Fat 6 g, Cholesterol 4 mg, Sodium 865 mg, Carbohydrate 63 g, Fiber 13 g, Protein 16 g, Potassium 628 mg. Daily Values: Vitamin C 60%, Iron 35%. Exchanges: Starch 3.5, Vegetable 3, Lean Meat 1, Fat 2.
Percent Daily Values are based on a 2,000 calorie diet
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