Pomodoro Pasta with White Beans & Olives
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.
Prep Time:
25 mins
Total Time:
30 mins
Servings:
2 servings, 2 cups each
Ingredients
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4 ounces whole-wheat pasta shells, tubetti, ziti or rigatoni
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1 tablespoon 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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2 ripe medium tomatoes, diced
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2 tablespoons oil-cured black olives, (see Tips for Two), pitted and chopped
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1/4 cup sliced fresh basil
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Freshly ground pepper, to taste
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2 tablespoons freshly grated Pecorino Romano cheese
Directions
1.
Bring a large saucepan of water to a boil. Add pasta and cook, 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 and cook, stirring frequently, until the beans are just heated through, 2 to 3 minutes. Remove from the heat. Add tomatoes, olives, basil and pepper. Stir gently to combine. Divide the pasta between 2 plates and top with the bean mixture and cheese.
Tip:
Tips for Two: Small amounts of olives can be purchased from bulk bins and salad bars.
Nutrition information
Calories 481, Total Fat 16 g, Saturated Fat 3 g, Monounsaturated Fat 6 g, Cholesterol 4 mg, Sodium 906 mg, Carbohydrate 75 g, Fiber 14 g, Protein 21 g, Potassium 816 mg. Daily Values: Vitamin A 20%, Vitamin C 50%, Iron 25%. Exchanges: Starch 5, Vegetable 1, Lean Meat 1.5, Fat 2.5
Percent Daily Values are based on a 2,000 calorie diet
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