Pasta with Cherry Tomatoes, Olives and White Beans
I wanted to make a simple pasta that was bursting with freshness. So I came up with the idea of combining tomatoes with Kalamata olives, fresh parsley and orange zest. Divine! My little plus: sourdough breadcrumbs to top it all off!
- Servings: 4
- Preparation time: 15 minutes
- Cooking time: 20 minutes
Frequently asked questions
I love how convenient and quick canned legumes are. I have trouble planning meals ahead of time, so I like having this option on hand.
On the other hand, dried and soaked legumes have a firmer texture and don’t fall apart as easily.
Ingredients
Pasta with cherry tomatoes
- 3 tablespoons (45 ml) olive oil
- 3 garlic cloves, minced
- 1/2 teaspoon (2.5 ml) hot pepper flakes
- 1/3 cup (55 g) pitted Kalamata olives, coarsely chopped
- 3 cups (450 g) halved cherry tomatoes
- 1 teaspoon (5 ml) salt
- 3 tablespoons (45 ml) tomato paste
- 1/4 cup (60 ml) white wine
- 1 tablespoon (15 ml) nutritional yeast
- 1 can (540 ml) white beans, rinsed and well drained
- 1/2 cup (20 g) finely chopped fresh parsley
- Zest of 1/2 well-washed orange
- 400 g long pasta of your choice
- 1/3 cup (80 ml) cooking water
- Pepper, to taste
Toppings
- Homemade or store-bought croutons(see recipe)
- Vegan Parmesan (optional)
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Preparation
Pasta with cherry tomatoes
- In a large non-stick pan, heat the olive oil over medium heat and cook the garlic for 4 minutes, stirring often. Add the hot pepper flakes and cook for a further 1 minute. Add the olives, cherry tomatoes and salt and continue cooking for 5 minutes. Add the tomato paste and stir well.
- Deglaze with white wine and cook for a further 2 minutes. Add the baking powder, white beans, parsley and orange zest and stir well.
- In a large pot of boiling salted water, cook pasta according to package instructions. Remove 1/3 cup (80 ml) cooking water.
- Place pasta and cooking water in skillet. Add pepper and stir gently. Serve with croutons and a sprinkling of vegan parmesan.
