Pomodoro Pasta, White Beans & Olives
Source of Recipe
Eating Well Magazine Aug/Sept 2005
Recipe Introduction
Active Time: 25 minutes; Total: 30 minutes
List of Ingredients
- 8 oz whole-wheat pasta shells, tubetti, ziti or rigatoni
- 2 tbsp extra-virgin olive oil
- 1 15 oz can cannellini beans, rinsed
- 1 large clove garlic, minced
- 1 lb ripe tomatoes, diced (about 3 cups)
- 1/4 cup oil-cured black olives, pitted and chopped
- 1/2 cup sliced fresh basil
- 1/4 tsp kosher salt
- Freshly ground pepper to taste
- 1/4 cup grated Pecorno Romano cheese
Instructions
- 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.
Final Comments
Makes 4 servings.
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