Orecchiette with White Beans, Tomatoes, and Olives
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
15 mins
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Servings
4 people
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Calories
3953 kcal
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Course
Dinner
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Cuisine
Mediterranean, Italian
Orecchiette with White Beans, Tomatoes, and Olives
Description
This Orecchiette with White Beans, Tomatoes, and Olives features short, bowl-shaped pasta cooked al dente and combined with a sautéed mixture of minced garlic and chopped red onion, seasoned with thyme, oregano, and crushed red pepper flakes. White wine and lemon juice create a bright, slightly acidic sauce base to simmer diced Roma tomatoes and drained cannellini beans.
The pasta is mixed into the sauce with reserved cooking water to bind the ingredients together. The dish is finished by folding in fresh arugula leaves and pitted kalamata olives, which add peppery and salty flavors. Feta cheese may be sprinkled on top for a creamy, tangy garnish.
This pasta plate works well as a light main course or a side, balancing protein from the beans with fresh vegetables and herbs. Leftovers keep well refrigerated and maintain flavor.
Ingredients
- ½ lb orecchiette pasta or similar short pasta
- kosher salt
- extra virgin olive oil
- 6 garlic minced, cloves
- ½ red onion chopped, large
- 1 cup white wine
- lemon juice of 1
- 1 tbsp thyme fresh leaves
- 1 tsp oregano dried
- ½ tsp red pepper flakes crushed
- 4 Roma tomato chopped
- 1 15- ounce cannellini beans or white beans of your choice, drained and rinsed, can
- 2 cups arugula baby
- 1/2 cup kalamata olives plus more to your liking, pearls, pitted, Greek
- feta cheese optional, for garnish
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
- If you don’t have orecchiette, similar shaped pasta like farfalle or penne makes a good substitute.
- Store leftovers in a sealed container in the fridge for 3 to 4 days for best quality.
- Use quality extra virgin olive oil in both cooking and finishing for better flavor.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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