Pomodoro Pasta With White Beans and Olives

Ingredients

• 4 ounces whole-wheat pasta shells
• tubetti
• ziti or 4 ounces rigatoni pasta
• 1 tablespoon extra virgin olive oil
• 1 (15 ounce) can cannellini beans
• rinsed
• 1 large garlic clove
• minced
• 2 medium ripe tomatoes
• diced
• 2 tablespoons oil-cured black olives
• pitted and chopped
• 14 cup sliced fresh basil
• fresh ground pepper
• 2 tablespoons freshly grated pecorino romano cheese

Instructions

1. Bring a large saucepan of water to a boil.
2. Add pasta and cook, stirring occasionally, until just tender, 8 to 10 minutes or according to package directions.
3. Drain.
4. Meanwhile, heat oil in a large skillet over medium heat.
5. Add beans and garlic and cook, stirring frequently, until the beans are just heated through, 2 to 3 minutes.
6. Remove from the heat.
7. Add tomatoes, olives, basil and pepper.
8. Stir gently to combine.
9. Divide the pasta between 2 plates and top with the bean mixture and cheese.