Mediterranean Pasta with Fresh Tomatoes Recipe
- Annie B. Bond
- February 18, 2004
- 11:53 pm
In winter, it may be fun to simmer tomatoes for hours to make a thick sauce, but in summer? No thanks! This super-quick sauce calls for fresh, ripe, uncooked tomatoes paired with white beans (high in protein and fiber), garlic, olive oil, and fresh basil to make a satisfying but refreshingly light supper rich with all the benefits of the healthful Mediterranean diet.
The garden flavors really shine in this easy, people-pleasing sauce that’s ready in minutes.
8 ounces uncooked pasta shapes (shells, ziti, gemelli, or whatever you prefer)
1 tablespoons extra-virgin olive oil
1 15-ounce can cannellini beans, rinsed and drained
1 large garlic clove, finely minced
3 cups ripe tomatoes, diced
1/4 cup oil-cured black olives, pitted and chopped
1/2 cup thinly-sliced fresh basil
Salt and freshly-ground black pepper, to taste
1/4 cup grated Pecorino Romano cheese
1. Cook the pasta according to package directions in a large pot of boiling salted water until al dente, usually about 8 to 10 minutes. Drain.
2. While pasta cooks, heat the olive oil in a large skillet over medium heat, then add the beans and garlic. Cook, stirring, until beans are just heated through, only about 3 minutes. Remove skillet from heat.
3. Add tomatoes, olives, basil, salt, and pepper, stirring to combine.
4. To serve, place pasta on individual serving plates, and top with sauce and grated cheese.
Inspired by the August/September issue of Eating Well Magazine (www.eatingwell.com).
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