Pomodoro Pasta with White Beans & Olives

Capture the flavor of vine-ripened tomatoes with this elegant-yet-quick, fresh tomato sauce. Although it’s an uncooked sauce, the beans are heated briefly in the olive oil and garlic to infuse them with flavor.

4 ounces whole-wheat pasta shells, tubetti, ziti or rigatoni
1 tablespoon extra-virgin olive oil
1 15-ounce can cannellini beans, rinsed (or make your own, here’s how)
1 large clove garlic, minced
2 ripe medium tomatoes, diced
2 tablespoons oil-cured black olives (see Tips for Two), pitted and chopped
1/4 cup sliced fresh basil
Freshly ground pepper to taste
2 tablespoons freshly grated Pecorino Romano cheese

1. Bring a large saucepan of water to a boil. Add pasta and cook, 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 and cook, stirring frequently, until the beans are just heated through, 2 to 3 minutes. Remove from the heat. Add tomatoes, olives, basil and pepper. Stir gently to combine.

3. Divide the pasta between 2 plates and top with the bean mixture and cheese.

Recipe Tips & Notes:

Tips for Two: Small amounts of olives can be purchased from bulk bins and salad bars.

Recipe Nutrition: Yield is 2 servings, 2 cups each

Per serving: 481 calories; 16 g fat (3 g saturated fat, 6g mono unsaturated fat); 4 mg cholesterol; 75 g carbohydrates; 21 g protein; 14 g fiber; 906 mg sodium; 816 mg potassium

Nutrition Bonus: Vitamin C (50% daily value), Iron (25% dv), Potassium (23% dv), Vitamin A (20% dv).

Exchanges: 5 starch, 1 vegetable, 1 1/2 lean meat, 2 1/2 fat

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Jennifer C.
Past Member 6 years ago

Yummy! Love this recipe. Thanks for sharing.

Robert O.
Robert O6 years ago

Thanks for the recipe. It sounds good.

Ann Eastman
Ann Eastman7 years ago

Yummy and easy!

Jane Law
Jane L8 years ago


Linda B.
Linda B9 years ago

Looks tasty, and simple to make.