Ingredients
8 ounce(s) whole-wheat pasta shells, tubetti, ziti or rigatoni
2 tablespoon(s) extra-virgin olive oil
1 can(s) (14 ounce) cannellini beans, rinsed
1 clove(s) garlic, minced
1 pound(s) ripe tomatoes, diced (about 3 cups)
1/4 cup(s) oil-cured black olives, pitted and chopped
1/2 cup(s) sliced fresh basil
1/4 teaspoon(s) kosher salt
Freshly ground pepper, to taste
1/4 cup(s) grated Pecorino Romano cheese
Directions
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.Meanwhile, heat oil in a large skillet over medium heat. Add beans and garlic; cook, stirring frequently, until the beans are just heated through, 2 to 3 minutes. Remove from the heat. Add tomatoes, olives, basil, salt and pepper. Stir gently to combine. To serve, divide the pasta among 4 plates and top with sauce and cheese. Makes 4 servings.
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