This post is also available in german/deutschA delicious pasta is always, today we spoil you with Orecchiette with white beans and olives. They can be prepared quickly, it´s ideal when guests comes at home, after sport when fast carbohydrates are needed, or simply enjoy with a delicious salad as a light summer kitchen on the veranda. Pasta is a real all-rounder.
We chose Torchiette today. For those who don´t immediately have a picture in mind: these are those twistet and delicious wheat pasta.
In addition beans, olives and the whole something “hot” is ideal for the sporty nutrition. Carbohydrates, proteins, lycopene and capsaicin.
A small side salad with arugula, strawberries and a little peccorino complete this exquisite pasta.
So don´t think long, just give it a try.
You will see: damn tasty so fast pasta.
Our kitchen tips
Tip 1: Remove the stone of the olives. Prevents surprises and the visit to the dentist.
Tip 2: If you don´t like cinnamon, leave it out. But it gives a really great tastes.
Tip 3: Make sure that the tomato paste doesn´t “burn”. Otherwise your sauce will be bitter.
Pasta with white beans and olives
1 clove of garlic
1 chili pepper
3 tbsp olive oil
1 tbsp butter
125 g white beans (tin)
120 g of small tomatoes, halved
100 g of olives, pitted
4 heaped tbsp of tomato paste
1 pinch of cinnamon
1 tbsp salt (for cooking water)
black pepper from the mill
Cook Torchiette according to the package instructions al dente. Safe some pasta water.
Finely chop garlic, thyme and chili. Halve the tomatoes. Stone the olives (it´s safer). Wash and drain white beans.
Heat olive oil in a saucepan, then add the garlic and let it take on some color. Then add the chili, thyme, pepper, sugar, cinnamon and the tomato paste. Carefully fry. Then pour pasta water until the desired consistency is achieved.
Now add the olives and the beans and refine with a piece of butter.
Remove from heat and add the fresh tomatoes.
Recommendation: season with sea salt and mix the sauce with the al dente cooked orecchiette just before consumption.
If you try this Pasta with white beans and olives or one of my other recipes, please leave us a comment how you liked it.Tag @KLARASLIFE on Instagram and hashtag it #KLARASLIFE so we don´t miss a post.
Pasta with white beans and olives | Torchiette
- 300 g Torchiette
- 1 clove of garlic
- fresh thyme
- 1 chili pepper
- 3 tbsp olive oil
- 1 tbsp butter
- 125 g white beans tin
- 120 g of small tomatoes halved
- 100 g of olives pitted
- 4 heaped tbsp of tomato paste
- 1 pinch of cinnamon
- 1 tbsp salt for cooking water
- black pepper from the mill
- Cook pasta according to the package instructions al dente. Safe some pasta water.
- Finely chop garlic, thyme and chili. Halve the tomatoes. Stone the olives (it´s safer). Wash and drain white beans.
- Heat olive oil in a saucepan, then add the garlic and let it take on some color. Then add the chili, thyme, pepper, sugar, cinnamon and the tomato paste. Carefully fry. Then pour pasta water until the desired consistency is achieved.
- Now add the olives and the beans and refine with a piece of butter.
- Remove from heat and add the fresh tomatoes.
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