Orecchiette with White Beans, Tomatoes, and Olives

Name: Orecchiette with White Beans, Tomatoes, and Olives
Prep time: 10 min
Cook time: 15 min
Yield: 4 people
Ingredients: ½ lb orecchiette pasta or similar short pasta; kosher salt; extra virgin olive oil; 6 garlic cloves; ½ large red onion; 1 cup white wine; Juice 1 lemon; 1 tbsp fresh thyme leaves; 1 tsp dried oregano; ½ tsp crushed red pepper flakes; 4 roma tomatoes; 1 15- ounce can cannellini beans; 2 cups baby arugula; 1/2 cup Pearls Kalamata Pitted Greek Olives; Feta cheese for garnish

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4.8

207 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Servings
4 people
Calories
3953 kcal
Course
Dinner
Cuisine
Mediterranean, Italian

Orecchiette with White Beans, Tomatoes, and Olives

Frida Fisher

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This quick Mediterranean orecchiette pasta with simple pantry staples is the perfect dinner for busy nights! White beans add fiber and plant-based protein, making it extra satisfying, while tomatoes, garlic, herbs, and olives, fill it with big flavor!

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Ingredients

Servings

½ lb orecchiette pasta or similar short pasta
kosher salt
extra virgin olive oil
6 garlic cloves minced
½ large red onion chopped
1 cup white wine
Juice 1 lemon
1 tbsp fresh thyme leaves
1 tsp dried oregano
½ tsp crushed red pepper flakes
4 roma tomatoes chopped
1 15- ounce can cannellini beans or white beans of your choice, drained and rinsed
2 cups baby arugula
1/2 cup Pearls Kalamata Pitted Greek Olives plus more to your liking
Feta cheese for garnish optional

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Instructions

Bring a pot of water to a boil. Add salt. Cook the pasta in boiling water to al dante. Be sure to reserve a bit of the pasta cooking water.
About 4 minutes after you put the pasta in the boiling water, work on the sauce. In a large skillet, heat 4 tablespoons EVOO over medium heat. Add the garlic and onions, and season with kosher salt. Add the thyme, oregano, and pepper flakes. Cook, tossing occasionally, for about 3 to 5 minutes or until the garlic and onions have softened.
Add the white wine and cook for a couple of minutes until it reduces a bit, then add the lemon juice and ¼ cup of the pasta cooking water. Add the tomatoes and beans and cook for 5 minutes.
When the pasta is ready drain and add it to the skillet and toss to combine with the tomatoes and beans. Taste and adjust salt.
Stir in the arugula, olives, and feta cheese, if using. Enjoy!

Notes

orecchiette pasta, another short pasta like farfalle or penne will work.
If you don't have orecchiette pasta, another short pasta like farfalle or penne will work.
Store leftovers in the fridge in a tight-lid container. If stored properly, leftovers will keep for 3 to 4 days.
Visit our shop to browse quality Mediterranean ingredients including extra virgin olive oils and spices.

Nutrition Information

Show Details

Calories 395.3kcal (20%) Carbohydrates 68.3g (23%) Protein 15.4g (31%) Fat 3.8g (6%) Saturated Fat 0.6g (3%) Sodium 524.3mg (22%) Potassium 419.9mg (12%) Fiber 9.6g (38%) Sugar 4.7g (9%) Vitamin A 986.5IU (20%) Vitamin C 15.2mg (17%) Calcium 143.5mg (14%) Iron 4.4mg (24%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 3953 kcal

% Daily Value*

Calories	395.3kcal	20%
Carbohydrates	68.3g	23%
Protein	15.4g	31%
Fat	3.8g	6%
Saturated Fat	0.6g	3%
Sodium	524.3mg	22%
Potassium	419.9mg	9%
Fiber	9.6g	38%
Sugar	4.7g	9%
Vitamin A	986.5IU	20%
Vitamin C	15.2mg	17%
Calcium	143.5mg	14%
Iron	4.4mg	24%