Pomodoro Pasta With Beans And Olives

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 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
• 1/4 cup sliced fresh basil
• fresh ground pepper
• 2 tablespoons freshly grated pecorino romano cheese

Recipe

• 1 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.
• 2 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.