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Pomodoro Pasta with White Beans & Olives
“Capture the flavor of vine-ripened tomatoes with this elegant-yet-quick, fresh tomato sauce. Although it's an uncooked sauce, the beans are heated briefly in the olive oil and garlic to infuse them with flavor. ”
4 ounces whole-wheat pasta shells, tubetti, ziti or rigatoni
1 tablespoon extra-virgin olive oil
1 15-ounce can cannellini beans, rinsed
1 large clove garlic, minced
2 ripe medium tomatoes, diced
2 tablespoons oil-cured black olives, (see Tips for Two), pitted and chopped
¼ cup sliced fresh basil
Freshly ground pepper, to taste
2 tablespoons freshly grated Pecorino Romano cheese
1Bring 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.
2Meanwhile, 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.
Tips for Two: Small amounts of olives can be purchased from bulk bins and salad bars.