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.
| Prep Time: | 25 minutes |
| Ready in: | 30 minutes |
| Yield: | 4 servings |
| Ease of Prep: | Easy |
| Recipe 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 | |
Recipe Directions
- 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.
Health Advantages: high fiber, low sat fat, low cholesterol, high potassium, high calcium, heart healthy.
| Nutrition Information | ||||||||
| Servings Per Recipe: 4 | ||||||||
| Amount Per serving | ||||||||
| Calories: | 508 cal | Carbohydrate Servings: | 4 1/2 | |||||
| Carbohydrates: | 63 g | Dietary Fiber: | 13 g | Cholesterol: | 4 mg | |||
| Fat: | 16 g | Sodium: | 865 mg | Saturated Fat: | 3 g | |||
| Protein: | 16 g | Potassium: | 628 mg | Monounsaturated Fat: | 6 g | |||
| Nutrition Bonus: | Vitamin C (60% daily value), Iron (35% dv), Folate (32% dv), Potassium (27% dv). | |||||||
| Exchanges: | 3 1/2 starch, 3 vegetable, 1 very lean meat, 2 fat | |||||||
