Ingredients

The following ingredients have 4 Servings
  • 8 ounces Chickapea Pasta shells (230 grams)
  • 3 tablespoons extra virgin olive oil (divided (45 mL))
  • 1/2 red onion (chopped)
  • 4 garlic cloves (minced)
  • 2 cups cherry tomatoes (336 grams)
  • 1/2 cup pitted kalamata olives (halved, plus 2 tablespoons of olive brine (84 grams))
  • 15 ounces cannelini beans (420 grams) (, rinsed and drained)
  • 1 tablespoon freshly chopped oregano (or 1 teaspoon dried (15 mL))
  • 1/2 cup crumbled feta cheese (84 grams)
  • freshly chopped oregano or parsley (for garnish (15 mL))

Instruction

  • Fill a large saucepan with water, cover, and bring to a boil over high heat.  Cook pasta according to package instructions and reserve 1/2 cup of the cooking liquid
  • Heat 1 tablespoon of the olive oil in large skillet over medium heat.  Add the onion and cook for 2-3 minutes or until slightly softened.
  • Add the remaining 2 tablespoons olive oil, garlic, and cherry tomatoes along with a pinch of salt.  Cook for 5-7 minutes or until the cherry tomatoes burst.
  • Add the kalamata olives, brine, beans, and oregano and cook for 5 minutes longer.
  • Add the pasta and 1/4 - 1/2 cup of the reserved cooking liquid and season with salt and pepper, to taste.
  • Top with crumbled feta and oregano or parsley.  Serve and enjoy!