MEDITERRANEAN PASTA WITH FRESH TOMATOES

8 ounces uncooked pasta shapes (shells, ziti, gemelli, or whatever you prefer)
1 tablespoons extra-virgin olive oil
1 (15 ounce) can cannellini beans, rinsed and drained
1 large garlic clove, finely minced
3 cups ripe tomatoes, diced
1/4 cup oil-cured black olives, pitted and chopped
1/2 cup thinly-sliced fresh basil
Salt and freshly-ground black pepper, to taste
1/4 cup grated Pecorino Romano cheese

Cook the pasta according to package directions in a large pot of boiling salted water until al dente, usually about 8 to 10 minutes. Drain.

While pasta cooks, heat the olive oil in a large skillet over medium heat, then add the beans and garlic. Cook, stirring, until beans are just heated through, only about 3 minutes. Remove skillet from heat.

Add tomatoes, olives, basil, salt, and pepper, stirring to combine.

TO SERVE:
Place pasta on individual serving plates, and top with sauce and grated cheese.

Servings: 4
Adapted from source: Eating Well Magazine, August/September