Ingredients
2 Tbsp extra virgin olive oil
15 oz cannellini beans, rinsed
1 large clove garlic, minced
1 lb ripe tomato, diced (about 3 cups)
¼ cup oil-cured black olives, pitted (see Tip) and chopped
½ cup sliced fresh basil
¼ tsp kosher salt
freshly ground pepper to taste
¼ cup grated Pecorino Romano cheese
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.
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.
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