Pasta with Borlotti Beans, Olives and Cherry Tomatoes Recipe

Name: Pasta with Borlotti Beans, Olives and Cherry Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried borlotti or cranberry beans (6 ounces), soaked overnight or quick-soaked and drained; Salt; 1/4 cup extra-virgin olive oil, plus more for serving; 2 garlic cloves, minced; 1 tablespoon tomato paste; 8 cherry tomatoes, halved; Pinch of dried oregano; 1/2 pound tubetti, mezzi rigatoni or other pasta; 12 pitted oil-cured black olives; Freshly grated Pecorino Romano cheese, for serving

Servings: persons

1 cup dried borlotti or cranberry beans (6 ounces), soaked overnight or quick-soaked and drained
Salt
1/4 cup extra-virgin olive oil, plus more for serving
2 garlic cloves, minced
1 tablespoon tomato paste
8 cherry tomatoes, halved
Pinch of dried oregano
1/2 pound tubetti, mezzi rigatoni or other pasta
12 pitted oil-cured black olives
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.
2
Simmer over moderately low heat, stirring occasionally, until tender, about 2 hours.
3
Keep adding water as necessary so the beans are always submerged in 1 inch of water.
4
Remove them from the heat and season with salt.
5
Drain the beans, reserving the cooking liquid.
6
Heat 1/4 cup of the olive oil in a large saucepan.
7
Add the garlic and cook over moderate heat until golden, about 2 minutes.
8
Add the tomato paste and cook, stirring, for 1 minute.
9
Add the cherry tomatoes and oregano and cook for 3 minutes.
10
Add the beans and 1/4 cup of their cooking liquid and simmer for 5 minutes.
11
Add 1/4 cup more of the bean cooking liquid and simmer for 3 minutes.
12
Season with salt.
13
Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente.
14
Drain well.
15
Add the pasta to the beans along with another 1/2 cup of the cooking liquid.
16
Simmer for 1 minute and add the olives.
17
Add more cooking liquid if necessary to coat the pasta and beans with a sauce.
18
Ladle into bowls and serve, passing the pecorino and olive oil at the table.

3182

kcal

Calories

317

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup dried borlotti or cranberry beans (6 ounces), soaked overnight or quick-soaked and drained, Salt, 1/4 cup extra-virgin olive oil, plus more for serving, 2 garlic cloves, minced, and more.

Yes, Pasta with Borlotti Beans, Olives and Cherry Tomatoes falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pasta with Borlotti Beans, Olives and Cherry Tomatoes

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