I admit that this isn’t really a seasonal dish, but it sure was tasty and very easy to make. If you start missing summer as we head into the depths of winter, I suggest making this. You can easily used canned tomatoes and fresh basil from the store.
- Pomodoro Pasta, White Beans and Olives
recipe courtesy of Eating Well
- 8 oz whole-wheat pasta shells or tubed pasta like rigatoni or penne
2 T olive oil
1 15 oz can cannellini beans, drained and rinsed
1 large clove of garlic, minced
1 lb ripe tomatoes, diced (about 3 cups)– I used 2 14 oz cans of diced tomatoes, drained
1/4 c oil-cured black olives, pitted and chopped– I used kalamatas
1/2 c sliced fresh basil
1/4 t kosher salt
freshly ground pepper to taste
1/4 c grated Pecorino Romano– I used Parmigiano-Reggiano
- 1. Cook pasta according to package directions. Drain.
2. Meanwhile, heat the oil in a large skillet over medium. Add the beans and garlic. Cook, stirring frequently, until the beans are heated through- about 2 to 3 minutes. Remove from the heat. Add the tomatoes, olives, basil, salt & pepper. Stir gently to combine.
3. Divide the past into 4 servings and top with equal portions of the sauce. Serve sprinkled with cheese.
I discovered that pomodoro sauce is basically marinara, but just chunkier. Regardless, this was delicious and filling without being heavy.