Pomodoro Pasta With White Beans Olives

Ingredients

• 2 ripe medium tomatoes, diced
• 2 tablespoons oil-cured black olives, (see Tips for Two), pitted and chopped
• 1/4 cup sliced fresh basil
• 2 tablespoons freshly grated Pecorino Romano cheese
• 1 15-ounce can cannellini beans, rinsed
• Freshly ground pepper, to taste
• 4 ounces whole-wheat pasta shells, tubetti, ziti or rigatoni
• 1 large clove garlic, minced
• 1 tablespoon extra-virgin olive oil

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