Fresh Pomodoro Pasta White Beans Olives
Ingredients
- Freshly ground pepper, to taste
- 1/2 cup sliced fresh basil
- 1 15-ounce can cannellini beans, rinsed
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon kosher salt
- 1/4 cup grated Pecorino Romano cheese
- 1 pound ripe tomatoes, diced (about 3 cups)
- 1/4 cup oil-cured black olives, pitted (see Tip) and chopped
- 1 large clove garlic, minced
- 8 ounces whole-wheat pasta shells, tubetti, ziti or rigatoni
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