Fresh Pomodoro Pasta, White Beans & Olives

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Fresh Pomodoro Pasta, White Beans & Olives

 

8 ounces whole-wheat pasta shells

2 tablespoons extra-virgin olive oil

1 15-ounce can cannellini beans

1 large clove garlic

1 pound ripe tomatoes

1/4 cup oil-cured black olives

1/2 cup sliced fresh basil

1/4 teaspoon kosher salt

freshly ground pepper

1/4 cup grated Pecorino Romano cheese

 

Put a large pot of water on to boil. Cook pasta, stirring occasionally, until

just tender, 8 to 10 minutes or according to package directions. Drain.

Meanwhile, heat oil in a large skillet over medium heat. Add beans and garlic;

cook, stirring frequently, until the beans are just heated through, 2 to 3

minutes. Remove from the heat. Add tomatoes, olives, basil, salt and pepper.

Stir gently to combine. To serve, divide the pasta among 4 plates and top with

sauce and cheese.

Makes 4 servings.

 

 

 

 

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