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 can (15 ounces) 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.
Tip: Press down on olives with the side of a heavy knife to split them open and make removing the pits easier.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
508 calories; 16g total fat; 3g total saturated fat; 4mg cholesterol; 865mg sodium; 63g carbohydrates; 13g fiber; 16g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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