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Pasta with White Beans, Tomatoes, and Olives

orecchiette pasta or similar short pasta

Kosher salt

Extra virgin olive oil

garlic cloves minced

large red onion chopped

white wine

Juice 1 lemon

fresh thyme leaves

dried oregano

crushed red pepper flakes

Roma tomatoes chopped

15- ounce can cannellini beans or white beans of your choice, drained and rinsed

baby arugula

Pearls Kalamata Pitted Greek Olives plus more to your liking

Feta cheese for garnish optional

Bring a pot of water to a boil. Add salt. Cook the pasta in boiling water to al dante. Be sure to reserve a bit of the pasta cooking water.

About 4 minutes after you put the pasta in the boiling water, work on the sauce. In a large skillet, heat 4 tablespoons EVOO over medium heat. Add the garlic and onions, and season with kosher salt. Add the thyme, oregano, and pepper flakes. Cook, tossing occasionally, for about 3 to 5 minutes or until the garlic and onions have softened.

Add the white wine and cook for a couple of minutes until it reduces a bit, then add the lemon juice and ¼ cup of the pasta cooking water. Add the tomatoes and beans and cook for 5 minutes.

When the pasta is ready drain and add it to the skillet and toss to combine with the tomatoes and beans. Taste and adjust salt.

Stir in the arugula, olives, and feta cheese, if using. Enjoy!