Serves a Crowd

Tuscan Pasta with Beans andĀ Olives

March  9, 2013
0 Ratings
Author Notes

This dish was a go-to meal when college roomies and I would gather for an impromptu meal. Add wine and a loaf of fresh baked bread....Heaven! —Tcakes

  • Serves 6-8
  • 1 pound Pasta
  • 15 ounces can of chickpeas, drained and washed
  • 15 ounces can of dark kidney beans, drained and washed
  • 12 ounces can of pitted small black olives, drained
  • 1-1/2 cups onions, peeled and sliced in 1/4" wedges
  • 1/8 cup EVOO, divided
  • 1/4 cup Dry white wine
  • 1/4 teaspoon Red pepper flakes
  • 2 tablespoons dried parsley
  • 1 teaspoon oregano
  • 1 teaspoon sea salt
  • 1/8 cup fresh parmesan cheese, grated + use vegan cheese if desired
  • 6 pieces garlic clove, peeled and minced
  • 1/2 cup Reserved pasta liquid
In This Recipe
  1. Peel and slice the onion. Peel and mince garlic. Combine in bowl and set aside.
  2. Open and drain all cans of beans and wash. Open olive can and wash.
  3. Saute over med. heat in a 12" pan the onions and garlic with 1/2 of the EVOO (2-3 min.) Add spices. stir and cook (1-2 min)
  4. Add beans and olives, stir well. Add wine and pasta water. Simmer over low heat for 15 min. with lid.
  5. Add pasta to pan, toss gently until combined. Let simmer for 5 more min. Drizzle with the remaining EVOO and dust with grated cheese.
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5 Reviews

inpatskitchen March 9, 2013
Hi T.Hasu! This sounds really good but are there a few steps missing?
Author Comment
Tcakes March 11, 2013
I don't think so. Have you tried making it?
Author Comment
Tcakes March 11, 2013
Oops, after reading the directions it seems that two of the steps were dropped. Will be editing.
inpatskitchen March 11, 2013
I see that you have garlic, onions and wine...where do those ingredients go? And you say to drain the beans but what do you simmer them in? And when do you add the black olives? I'm assuming you saute the garlic and onions in some of the oil, add the wine, beans and olives and let simmer for some period of time.
inpatskitchen March 11, 2013