Pasta and Fresh Tomato Sauce with White Bean and Olives
by: Three Many Cooks
Serves: 4
Ingredients
1 pound vine-ripe tomatoes, cut into a small dice
Salt
12 ounces bite-sized pasta, such as penne
1 can (16 ounces) white beans
3 garlic cloves, minced
½ cup grated Parmesan cheese, plus extra for passing
1 teaspoon dried basil
½ cup pitted kalamata olives, coarsely chopped
2 tablespoons extra-virgin olive oil
Instructions
Prepare tomatoes and transfer to a medium bowl; sprinkle lightly with salt.
Meanwhile, bring 2 quarts of water and a generous sprinkling of salt to boil in a large soup kettle. Add pasta and, using back-of-the-box times as a guide, cook partially covered and stirring frequently at first to prevent sticking, until just tender. Drain and return to pot.
Add beans, garlic, cheese, basil, olives, and oil to tomatoes; toss to coat. Add tomato sauce to pasta; toss to coat again. Serve, sprinkling each portion with additional Parmesan.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/meaty-mains/hot-pasta-cold-sauce/