Menu Enter a recipe name, ingredient, keyword...



Makes: 5 servings
Preparation time: 15 minutes
Cooking time: less than 10 minutes, plus pasta

Google Ads
Rate this recipe 0/5 (0 Votes)


  • 12 ounces orecchiette (tiny disc-shaped) pasta
  • 1 tablespoon olive oil
  • 3 large, thinly sliced cloves garlic
  • 1 (15-ounce) can undrained cannellini beans
  • 1/3 cup pitted kalamata olives, halved
  • 1/2 cup chopped flatleaf parsley, divided
  • 1/2 cup diced roasted red pepper
  • Freshly ground black pepper to taste
  • 1/4 cup freshly grated Romano cheese



Step 1

Cook pasta according to directions. Meanwhile, heat oil in a large, deep skillet on medium. Add garlic; cook 1 minute or until golden. Immediately add beans and liquid, olives and 1/2 the parsley and all the roasted pepper. Stir to mix, then cook for 5 minutes, or until hot. Transfer 1/2 cup cooking water from pot to skillet. Drain pasta; add to skillet along with remaining parsley and black pepper. Toss to mix and coat. Remove to serving bowl; sprinkle with cheese. (Adapted from Woman's Day magazine.)


You'll also love

Review this recipe

Pasta with Scampi Sauce Joey's Baked Macaroni