White Bean Tomato Pasta with Olives
This white bean tomato pasta with olives is an easy vegan dinner made with pantry staples. Garlic, crushed tomatoes, white beans, and Kalamata olives simmer into a simple sauce, then get tossed with pasta for a quick meal in about 20 minutes.
Servings: 4
Calories: 534kcal
Ingredients
- 12-16 ounces short pasta such as rigatoni or penne, gluten-free if needed
- 1 Tablespoon extra virgin olive oil
- 3 cloves garlic minced
- 1-15 ounce can crushed tomatoes
- 1-15 ounce can white beans (cannellini, great northern beans, or navy beans) rinsed and drained (1½ cups)
- ½ cup Kalamata olives sliced
- 1 teaspoon dried oregano
- salt to taste
- fresh parsley chopped, for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Reserve ½ cup of the pasta water, then drain the pasta and return it to the pot.12-16 ounces short pasta
- Meanwhile, heat the olive oil in a medium pot over medium heat. Add the garlic and saute until fragrant, about 30 seconds.1 Tablespoon extra virgin olive oil, 3 cloves garlic
- Add the crushed tomatoes, white beans, olives, and oregano. Stir well and bring to a simmer. Cook until the sauce thickens slightly, about 10 minutes. Taste and season with salt, as needed.1-15 ounce can crushed tomatoes, 1-15 ounce can white beans, ½ cup Kalamata olives, 1 teaspoon dried oregano, salt
- Pour the sauce over the cooked pasta and toss to coat, adding some of the reserved pasta water as needed until the sauce evenly coats the pasta.
- Garnish with chopped parsley, if desired, and serve.fresh parsley
Notes
Store any leftover pasta in an airtight container in the refrigerator for up to 4 days.
Nutrition
Calories: 534kcal | Carbohydrates: 96g | Protein: 21g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 410mg | Potassium: 1011mg | Fiber: 11g | Sugar: 7g | Vitamin A: 296IU | Vitamin C: 10mg | Calcium: 154mg | Iron: 6mg
