Orecchiette with White Beans, Tomatoes, and Olives
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!
1 15-ouncecan cannellini beansor white beans of your choice, drained and rinsed
½cupPearls Kalamata Pitted Greek Olivesplus more to your liking
Feta cheese for garnishoptional
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.