Fresh Pomodoro Pasta, White Beans & Olives
Capture the flavor of vine-ripe tomatoes with this elegant yet ultra-quick fresh tomato sauce. Although it’s an uncooked sauce, the beans are heated briefly in the olive oil and garlic just to flavor them
Total: 30 minutes
8 ounces whole-wheat pasta shells, tubetti, ziti or rigatoni
2 tablespoons extra-virgin olive oil
1 15-ounce can cannellini beans, rinsed
1 large clove garlic, minced
1 pound ripe tomatoes, diced (about 3 cups)
1/4 cup oil-cured black olives, pitted (see Tip) and chopped
1/2 cup sliced fresh basil
1/4 teaspoon kosher salt
Freshly ground pepper to taste
1/4 cup grated Pecorino Romano cheese
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.
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.
Per serving: 508 calories; 16 g fat (4 g sat, 6 g mono); 4 mg cholesterol; 75 g carbohydrate; 19 g protein; 6 g fiber; 651 mg sodium.
Use a salt substitute to reduce sodium content.
Nutrition bonus: Vitamin C (60% daily value), Iron (35% dv), Folate (32% dv), Potassium (27% dv).
tip: Press down on olives with the side of a heavy knife to split them open and make removing the pits easier.