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Fresh Pomodoro Pasta, White Beans and 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.
  • Level: Easy
  • Total: 30 min
  • Prep: 25 min
  • Cook: 5 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. 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.
  2. 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.
  3. Press down on olives with the side of a heavy knife to split them open and make removing the pits easier.
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