Papardelle with White Beans and Olives

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  • Duration
  • Cook Time
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  • 4 ServingsServings


  • 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.