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 Pearls Kalamata Pitted Greek Olives, fill it with big flavor! 

This post is sponsored by Pearls Olives. All opinions are my own.

Orecchiette pasta in a skillet, topped with arugula. smaller bowls of red pepper flakes and olives to the side

On busy weeknights, especially since we’re back to school now, I can always count on pasta for a quick and delicious dinner everyone will enjoy. 

To me, pasta dinners are also a great way to use what produce and pantry staples I have on hand to make things interesting without too much work. 

Enter today’s fun orecchiette recipe, loaded with fresh tomatoes, garlic, herbs, peppery arugula, white beans—for a little plant-based protein—and Pearls Kalamata Pitted Greek Olives, one of my favorite ways to add instant flavor! 

As much as I love a classic marinara sauce, there are enough layers in this white bean pasta that a lighter sauce with good olive oil and a splash of white wine is just right. 

cooked pasta with sauce in the skillet with a bowl of arugula and a bowl of feta to the side and a jar of kalamata olives

Orecchiette Pasta

Orecchiette--pronounced oh-reck-ee-ET-tay--translates to “little ears” in Italian. Not to be confused with shells, this round pasta that resembles a cup comes from southern Italy, and specifically Puglia, where it is often served with chunks of chopped greens or veggies. You'll often see orecchiette recipes with broccoli rabe, for example

I find orecchiette’s fun shape perfect for this white bean pasta recipe because it will nicely catch the chunks of beans and tomatoes. 

But if you don’t have it, farfalle, penne, or another short pasta with some texture, are all good substitutions for orecchiette in this recipe. The draw is in the layers of flavors, and for me, an olive lover, Pearls Kalamata Pitted Greek Olives are key in this delicious pasta dinner. 

bowl of white bean orechiette pasta with a jar of olives in the background

Pearls Kalamata Olives 

I use Pearls Olives often to add flavor, especially on pizza and pasta dishes. And because they are 100% grown and packed in sunny California, picked at the peak of freshness, you can truly taste the difference. And I love the fact that Pearls takes care of the earth, running a 99% zero waste facility  and recycling more than 2 billion gallons of water! 

For this particular recipe, their pitted Kalamata Pitted Greek Olives are the perfect match to the other Mediterranean flavors I use. These hand-picked, hand-crafted purple gems have a firm texture, and they burst with rich, fruity flavor, adding a little something special to this vegetarian orecchiette recipe. 

ingredients for orecchiette. Bowls of dry pasta, roma tomato, white beans, arugula, olives, red onions, garlic, and spices

How to make this orecchiette recipe

This dish takes just a few simple steps, starting with cooking the pasta and creating the sauce, then tossing in the rest of the ingredients at different stages. Here is how:

  • Once you get your orecchiette in the boiling water for a few minutes, you can get started on creating the sauce by sautéing fresh garlic and onions, seasoned with thyme, oregano, and red pepper flakes, in some good extra virgin olive oil. Then, to add the white wine and lemon juice with a bit of the pasta cooking water. 
  • To the sauce, add the white beans (from a can) and chopped tomatoes and cook for a little while until warmed through and softened (about 5 minutes). 
  • Finally, toss in the pasta and finish with the arugula, olives, and bits of creamy feta (you can omit the feta if you want to keep this dinner vegan). 
orecchiette pasta in a bowl and a skillet next to it

More pasta recipes to try:

 Browse more Italian recipesBrowse all recipes here.

Visit Our Shop to browse quality Mediterranean ingredients

4.83 from 68 votes

Orecchiette with White Beans, Tomatoes, and Olives

Suzy Karadsheh of The Mediterranean Dish. In the kitchenSuzy Karadsheh
Orecchiette pasta in a skillet
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 – 10 minutes
Cook – 15 minutes
Italian, Mediterranean
Serves – 4 people


  • 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 tablespoon fresh thyme leaves
  • 1 teaspoon dried oregano
  • ½ teaspoon 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
  • ½ cup Pearls Kalamata Pitted Greek Olives plus more to your liking
  • Feta cheese for garnish optional


  • 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.
  • 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.
  • 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.
  • 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.
  • Stir in the arugula, olives, and feta cheese, if using. Enjoy!


  • If you don't have orecchiette pasta, another short pasta like farfalle or penne will work. 
  • Store leftovers in the fridge in a tight-lid container. If stored properly, leftovers will keep for 3 to 4 days. 
  • Visit our shop to browse quality Mediterranean ingredients including extra virgin olive oils and spices


Calories: 395.3kcalCarbohydrates: 68.3gProtein: 15.4gFat: 3.8gSaturated Fat: 0.6gSodium: 524.3mgPotassium: 419.9mgFiber: 9.6gSugar: 4.7gVitamin A: 986.5IUVitamin C: 15.2mgCalcium: 143.5mgIron: 4.4mg
Tried this recipe?

Share it with the world

I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...
Learn More

Get our best recipes and all Things Mediterranean delivered to your inbox.
4.83 from 68 votes (40 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

How many stars would you give this recipe?

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Patrick says:

    1 star
    I followed this recipe to a T since I already had some orecchiette, one of my favorite pastas. The taste was overwhelmingly sour. I would half the amount of lemon or maybe omit it. To save the dish, I added a light honey to offset the sour. Not ideal, but I avoided tossing out the dish. Suzy, I usually like your recipes but this one is not a dish that I will make again.