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Pappardelle with White Beans and Olives


What are pappardelle? They’re wide fettuccini noodles. This dish is enough for a meal on its own, but it can also be part of a delicious Italian themed menu

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 1 tablespoon extra virgin olive oil, such as Colavita, plus more for garnish
  • ½ medium onion, peeled and thinly sliced
  • 5 cherry tomatoes, halved
  • 1 (15-ounce) can white beans, rinsed and drained
  • ½ cup sliced black olives
  • 1 tablespoon tomato paste
  • 8-ounces pappardelle or thick pasta, cooked and drained, pasta water reserved
  • ¼ teaspoon kosher salt
  • Freshly cracked black pepper


  1. Heat evoo in a large sauté pan over medium heat. 
  2. Add onion and sauté 2 to 4 minutes or until translucent. 
  3. Add tomatoes and sauté 4 minutes or until softened. Add beans, olives, tomato paste, and ¼ cup pasta water and bring to a simmer. 
  4. Add pasta to pan, season with salt and pepper and toss to heat through. Transfer to serving bowl and drizzle with evoo to serve.