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Papardelle with White Beans and Olives


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Papardelle with White Beans and Olives


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Papardelle with White Beans and Olives


  • Prep Time : 10 minutes min
  • Cook Time : 20 minutes min
  • Ready Time : 30 min




  • 1 tablespoon olive oil, plus more for garnish
  • 1/2 medium onion, peeled and thinly sliced
  • 5 cherry tomatoes, halved
  • 1 (15-ounce) can white beans, rinsed and drained
  • 1/2 cup sliced black olives
  • 1 tablespoon Tomato paste
  • 8- ounces parpadelle or thick pasta, cooked and drained, pasta water reserved
  • 1/4 teaspoon Kosher salt
  • freshly ground black pepper



  1. Heat oil in a large skillet over medium heat. Add onion and sauté 2 to 4 minutes or until translucent. Add tomatoes and sauté 4 minutes or until softened. Add beans, olives, tomato paste and 1/4 cup pasta water and bring to a simmer. Add pasta to pan, season with salt and pepper and toss to heat through. Transfer to serving bowl and drizzle with olive oil to serve.


About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."

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