4.8 from 117 votes
Orecchiette with White Beans, Tomatoes, and Olives
Orecchiette pasta is tossed with a sauce of sautéed garlic, red onion, herbs, white wine, tomatoes, and cannellini beans for a hearty, flavorful dish. The addition of arugula and kalamata olives adds peppery and briny notes. This Mediterranean-inspired pasta combines tender beans and fresh vegetables with a touch of acidity from lemon juice, making it both satisfying and balanced.
Prep Time
10 mins
Cook Time
15 mins
Servings:
4
people
Calories:
3953 kcal
Course:
Dinner
Cuisine:
Mediterranean, Italian
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 3953
% 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.