Pasta and Fresh Tomato Sauce with White Bean and Olives
 
 
by:
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
  1. Prepare tomatoes and transfer to a medium bowl; sprinkle lightly with salt.
  2. 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.
  3. 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/