Pomodoro Pasta With White Beans and Olives

• 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
• 14 cup sliced fresh basil
• fresh ground pepper
• 2 tablespoons freshly grated pecorino romano cheese

1. Bring a large saucepan of water to a boil.
2. Add pasta and cook, stirring occasionally, until just tender, 8 to 10 minutes or according to package directions.
3. Drain.
4. Meanwhile, heat oil in a large skillet over medium heat.
5. Add beans and garlic and cook, stirring frequently, until the beans are just heated through, 2 to 3 minutes.
6. Remove from the heat.
7. Add tomatoes, olives, basil and pepper.
8. Stir gently to combine.
9. Divide the pasta between 2 plates and top with the bean mixture and cheese.

pasta shells, extra virgin olive oil, cannellini beans, garlic, tomatoes, oilcured black olives, fresh basil, fresh ground pepper, freshly grated pecorino romano cheese

Taken from www.food.com/recipe/pomodoro-pasta-with-white-beans-and-olives-376719 (may not work)