Garlicky Fettuccine with Tomatoes, White Beans, and Mascarpone
A simple sauce made from sweet cherry tomatoes makes this garlicky fettuccine with tomatoes, white beans, and mascarpone a summer favorite.
Yield: 4 servings
  • ¼ cup Pompeian Robust Extra Virgin Olive Oil
  • 8 cloves garlic, minced
  • 1 lb cherry tomatoes
  • 3 cups cooked white beans
  • 1 lb fettuccine
  • 8 oz mascarpone
  • salt and black pepper, to taste
  1. In a medium nonstick skillet, heat the olive oil over medium heat. Add the garlic and saute for 1-2 minutes, or until fragrant. Stir in the cherry tomatoes. Cook until cherry tomatoes start to burst, mashing about a third of them to form a sauce, about 8-10 minutes. Stir in the white beans and cook until heated through. Season with salt and black pepper, to taste.
  2. Meanwhile, heat a large pot of salted water to a boil. Cook the fettuccine according to package directions and/or desired consistency. Drain and toss with the tomato white beans sauce. Divide among 4 bowls and top each with a dollop of mascarpone.
An Eats Well With Others Original
Nutrition Information
Serving size: ¼ of recipe
Recipe by Joanne Eats Well With Others at