Fresh Pomodoro Pasta, White Beans and Olives – United States

  • iStock_000011576205_ExtraSmall225 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. 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. 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.
  3. 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