My F&W
quick save (...)
Pasta with Borlotti Beans, Olives and Cherry Tomatoes
© James Baigrie

Pasta with Borlotti Beans, Olives and Cherry Tomatoes

  • ACTIVE: 25 MIN
  • TOTAL TIME: 2 HRS 30 MIN PLUS SOAKING
  • SERVINGS: 4
  • HEALTHY
  • VEGETARIAN

The Good News This recipe features good fat (olive oil), good carbs (dried beans) and good protein (cheese).

Plus: Pasta Recipes and Tips

  1. 1 cup dried borlotti or cranberry beans (6 ounces), soaked overnight or quick-soaked and drained
  2. Salt
  3. 1/4 cup extra-virgin olive oil, plus more for serving
  4. 2 garlic cloves, minced
  5. 1 tablespoon tomato paste
  6. 8 cherry tomatoes, halved
  7. Pinch of dried oregano
  8. 1/2 pound tubetti, mezzi rigatoni or other pasta
  9. 12 pitted oil-cured black olives
  10. Freshly grated Pecorino Romano cheese, for serving
  1. In a medium saucepan, cover the beans with 2 inches of water and bring to a boil. Simmer over moderately low heat, stirring occasionally, until tender, about 2 hours. Keep adding water as necessary so the beans are always submerged in 1 inch of water. Remove them from the heat and season with salt. Drain the beans, reserving the cooking liquid.
  2. Heat 1/4 cup of the olive oil in a large saucepan. Add the garlic and cook over moderate heat until golden, about 2 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the cherry tomatoes and oregano and cook for 3 minutes. Add the beans and 1/4 cup of their cooking liquid and simmer for 5 minutes. Add 1/4 cup more of the bean cooking liquid and simmer for 3 minutes. Season with salt.
  3. Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente. Drain well.
  4. Add the pasta to the beans along with another 1/2 cup of the cooking liquid. Simmer for 1 minute and add the olives. Add more cooking liquid if necessary to coat the pasta and beans with a sauce. Ladle into bowls and serve, passing the pecorino and olive oil at the table.
Notes

Quick-Soaking for Dried Beans Rinse the beans, then transfer to a saucepan and cover with water. Boil for 2 minutes, then remove from the heat, cover and let stand for 1 hour; drain.

One Serving 505 cal, 17.7 gm fat, 2.2 gm saturated fat, 66 gm carb, 19 gm fiber.

YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.