- 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 medium ripe tomatoes, diced
- 2 tablespoons oil-cured black olives (see Tips for Two), pitted and chopped
- 1/4 cup sliced fresh basil
- Freshly ground pepper to taste
- 2 tablespoons freshly grated Pecorino Romano cheese
- 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.
- 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.