Five Ingredient Pasta Toss recipe

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Ingredients

¼ cup extra-virgin olive oil
2 cloves garlic, crushed
8 ounces farfalle (bow tie) pasta
1 (15 ounce) can seasoned small white beans, rinsed and drained
1 (14.5 ounce) can fire-roasted diced tomatoes, with juice
¼ cup chopped fresh basil leaves, or amount to taste

Nutrition Info

428.5 calories
carbohydrate: 63.7 g
cholesterol: : -
fat: 15.8 g
fiber: 8 g
protein: 14.6 g
saturatedFat: 2.2 g
servingSize: -
sodium: 662.4 mg
sugar: 5.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine the olive oil and garlic in a small bowl. Set aside.

  2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.

  3. Place the pasta, beans, tomatoes, basil, and 2 tablespoons of the garlic olive oil in a large bowl, toss gently until combined. Serve the remaining olive oil at the table to drizzle over individual servings.

Recipe Yield

4 servings

Recipe Note

Pasta is tossed with white beans, roasted tomatoes, fresh basil, and a garlic infused olive oil. Serve with crusty bread to soak up the sauce and any leftover garlic olive oil. This isn't a hot pasta dish so it's perfect for summer.

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