Greek Pasta with Tomatoes and White Beans

This Greek Pasta with Tomatoes and White Beans recipe is a delightful and simple dish that brings together the freshness of juicy tomatoes with the creaminess of white beans. The pasta is perfectly cooked until al dente and mixed with a tangy and flavorful Greek-inspired tomato sauce. This vegetarian recipe is both nutritious and satisfying, making it a great choice for a quick weeknight meal. With just a handful of ingredients and minimal preparation time, you can whip up this delicious Greek pasta in no time.

Ingredients

• 8 ounces penne pasta
• 1 can (14 ounces) diced tomatoes
• 1 can (14 ounces) white beans, rinsed and drained
• 1/2 cup Kalamata olives, pitted and halved
• 1/4 cup chopped red onion
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes
• Salt and black pepper to taste
• Crumbled feta cheese for garnish
• Chopped fresh parsley for garnish

Directions

1. Cook the penne pasta according to the package instructions. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped red onion, and sauté until fragrant and translucent.
3. Add the diced tomatoes, white beans, and Kalamata olives to the skillet. Season with dried oregano, dried thyme, red pepper flakes, salt, and black pepper. Stir well to combine.
4. Reduce the heat to low and let the sauce simmer for about 10 minutes to allow the flavors to meld together.
5. Add the cooked penne pasta to the skillet and toss until well coated with the sauce.
6. Cook for an additional 2-3 minutes to heat through.
7. Serve the Greek pasta with tomatoes and white beans hot, garnished with crumbled feta cheese and chopped fresh parsley.

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