- 225 grams (1⁄2 pound) whole-wheat pasta shells, tubetti, ziti or rigatoni
- 2 tablespoons extra-virgin olive oil
- 1 15-ounce can cannellini beans, rinsed
- 1 large garlic clove, minced
- 450 grams (1 pound) diced ripe tomatoes (about 3 cups)
- 1⁄4 cup pitted (see Tip) and chopped oil-cured black olives
- 1⁄2 cup sliced fresh basil
- 1⁄4 teaspoon kosher salt
- Freshly ground pepper to taste
- 1⁄4 cup grated Pecorino Romano cheese
- 1. 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.
- 2. Meanwhile, heat the oil in a large skillet over medium heat. Add the beans and garlic. Cook, stirring frequently, until the beans are just heated through, 2 to 3 minutes. Remove from the heat. Add the tomatoes, olives, basil, salt, and pepper. Stir gently to combine. To serve, divide the pasta among 4 plates and top with sauce and cheese.
- Tip: Press down on olives with the side of a heavy knife to split them open and make removing the pits easier.
Makes 4 servings.
United States
