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Fresh Pomodoro Pasta, White Beans & Olives

Source: © EatingWell Magazine
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Active Time:  25 Minutes
Total Time:  30 Minutes
  4 servings
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.
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

Tip: Press down on olives with the side of a heavy knife to split them open and make removing the pits easier.
Fresh Pomodoro Pasta, White Beans & Olives Recipe at
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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   4 servings
Calories: 508
Fat. Total: 16g
Protein: 16g
Carbohydrates, Total: 63g
Fat, Saturated: 3g
Fiber: 13g
Cholesterol: 4mg
Sodium: 865mg
% Cal. from Fat: 28%
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