Ingredients
- 8 ounces pasta (whole wheat, uncooked, shells or tubetti or ziti or rigatoni)
- 3 to 4 tablespoons oil (extra-virgin olive oil)
- 15 ounces beans, cannellini (one 15 ounce can, rinsed)
- 3 garlic cloves, minced (large cloves or use more than three cloves)
- 1 pound cherry tomatoes, halved (about 3 cups or use ripe really red large tomatoes)
- 1/3 cup black olives(oil-cured, pitted and chopped)
- 1/3 to 1/2 cup basil, fresh (chopped)
- Salt and freshly ground pepper, to taste
- Parmesan cheese (fresh grated)
How to Make
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Step 1: Cook pasta, stirring until just tender, 8 to 10 minutes or according to package directions. Drain.
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Step 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.
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Step 3: Reduce heat to low. Mix in tomatoes, olives until heated through. Then add in basil, salt and pepper.
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Step 4: To serve, divide the pasta among 4 plates and top with tomato mixture. Top with Parmesan cheese.
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Step 5: Drizzle with more olive oil if so desired.
We hope you enjoy this recipe!
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