Pomodoro Pasta With White Beans and Olives

Sweet Jezebel's Note:

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. From eatingwell.com.

• Total Time: 20 mins
• Prep 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

Directions:

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.