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Fresh Pomordoro Pasta, White Beans & Olives Recipe

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This recipe for Fresh Pomordoro Pasta, White Beans & Olives is from Kensley's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
25 min

 

 

 

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