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Fresh Pomodoro Pasta, White Beans, and Olives

  • 4servings
  • 30minutes
  • 508calories

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Source: www.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12
MineralsSelenium, Zinc, Copper, Natrium, Chromium, Calcium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 ounce(s) whole-wheat pasta shells , tubetti, ziti or rigatoni

  2. 2 tablespoon(s) extra-virgin olive oil

  3. 1 can(s) (14 ounce) cannellini beans , rinsed

  4. 1 clove(s) garlic , minced

  5. 1 pound(s) ripe tomatoes , diced (about 3 cups)

  6. 1/4 cup(s) oil-cured black olives , pitted and chopped

  7. 1/2 cup(s) sliced fresh basil

  8. 1/4 teaspoon(s) kosher salt

  9. Freshly ground pepper , to taste

  10. 1/4 cup(s) grated Pecorino Romano cheese

Instructions Jump to Ingredients ↑

  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.

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