Pomodoro Pasta with White Beans & Olives

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.

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2 Comments

Filed under Italian, rice & beans

2 responses to “Pomodoro Pasta with White Beans & Olives

  1. That pasta looks good. I like the use of the beans in a pasta dish.

  2. oh this looks delicious! I’ve got to try this!

    Thanks for stopping by my blog, by the way. 🙂

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