RECIPE OVERVIEW
INGREDIENTS
8 ounces whole-wheat pasta shells, tubetti, ziti or rigatoni
2 tablespoon extra-virgin olive oil
1 15-ounce c cannellini beans, rinsed
1 large clov garlic, minced
1 pound ripe tomatoes, diced (about 3 cups)
1/4 cup oil-cured black olives, pitted (see Tip) and chopped
1/2 cup sliced fresh basil
1/4 teaspoon kosher salt
Freshly ground pepper, to taste
1/4 cup grated Pecorino Romano cheese
COOKING DIRECTIONS
Step 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.
Step 2
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.
RECIPE TIPS
Tip: Press down on olives with the side of a heavy knife to split them open and make removing the pits easier.
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