What's This?
Serving size 4
Prep Time
Total Time


8 oz whole-wheat pasta shells, tubetti, ziti or rigatoni2 Tbsp extra virgin olive oil15 oz cannellini beans, rinsed1 large clove garlic, minced1 lb ripe tomato, diced (about 3 cups)¼ cup oil-cured black olives, pitted (see Tip) and chopped½ cup sliced fresh basil¼ tsp kosher salt freshly ground pepper to taste¼ 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.

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

Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 4 Total

  • Calories 508 21%
  • Calories from fat 144 15%
  • Total Fat 16gm 1%
  • Saturated Fat 3gm 13%
  • Monounsaturated Fat 6gm 36%
  • Sodium 865mg
  • Total Carbohydrates 63gm 25%
  • Fiber 13gm
  • Protein 16gm
  • Cholesterol 4mg

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Dinner, Healthy, Cheese, Pasta, Bean & Legume, Italian, Easy, Entertaining, Spring, Summer

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