Pomodoro Pasta with White Beans and Olives

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Pomodoro Pasta with White Beans and Olives

 

4 ounces whole-wheat pasta shells, tubetti, ziti or rigatoni

1 tablespoon extra-virgin olive oil

1 15 ounce can cannellini beans, rinsed

1 large clove garlic, minced

2 ripe medium tomatoes, diced

2 tablespoons oil-cured black olives, pitted and chopped

1/4 cup sliced fresh basil

freshly ground pepper to taste

2 tablespoons freshly grated Pecorino Romano cheese

 

Bring a large saucepan of water to a boil. Add pasta and cook, 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

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

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

gently to combine. Divide the pasta between 2 plates and top with the bean

mixture and cheese.

Serves 2.

 

 

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