Orecchiette with White Beans, Tomatoes, and Olives
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!
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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)
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
Stir in the arugula, olives, and feta cheese, if using. Enjoy!