Makes 4 servings.

Ingredients:

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

Preparation:

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.