Whole Grain Pasta with White Beans and Tomatoes
I didn't add the parmesan cheese and just added a touch more salt.
Servings: 4
Ingredients
- 1/2 lb. whole-grain angel hair or thin spaghetti
- 2 tablespoons extra virgin olive oil plus more for drizzling
- 2 cups cherry tomatoes whole
- 2 cloves garlic grated
- 2 cups cooked cannellini beans rinsed and drained
- 1/2 cup roughly chopped kalamata olives
- 1 tablespoon capers rinsed
- 1/2 cup roughly chopped parsley
- freshly ground pepper
- parmesan cheese
Instructions
- Bring a pot of water to a boil and cook the pasta according to package instructions. Drain and set aside. Drizzle with olive oil to prevent sticking.
- In a large 12-inch skillet, warm the olive oil over medium heat. Add the whole cherry tomatoes and cook until they begin to burst, about 5 to 6 minutes. Add the garlic and stir until fragrant, about 30 seconds.
- To the pan, add the beans, kalamata olives, capers and chopped parsley. Add the pasta directly into the pan, and toss well with tongs to coat the pasta.
- To serve, top the pasta with extra olive oil, a few turns of freshly cracked pepper and a generous grating of parmesan cheese.