Ingredients

The following ingredients have 4 Servings
  • ½ lb orecchiette pasta or similar short pasta
  • Kosher salt
  • Extra virgin olive oil
  • 6 garlic cloves (minced)
  • ½ large red onion (chopped)
  • 1 cup white wine
  • Juice 1 lemon
  • 1 tbsp fresh thyme leaves
  • 1 tsp dried oregano
  • ½ tsp crushed red pepper flakes
  • 4 Roma tomatoes (chopped)
  • 1 15- ounce can cannellini beans (or white beans of your choice, drained and rinsed)
  • 2 cups baby arugula
  • 1/2 cup Pearls Kalamata Pitted Greek Olives (plus more to your liking)
  • Feta cheese for garnish (optional)

Instruction

  • 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!