Pomodoro Pasta With White Beans And Olives Recipe

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Food Network
Nutrition per serving    (USDA % daily values)
CAL
300
FAT
35%
CHOL
23%
SOD
11%

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Ingredients for 2 servings

2 ripe medium tomatoes, diced

4 ounces whole-wheat pasta shells, tubetti, ziti or rigatoni

1/4 cup sliced fresh basil

2 tablespoons oil-cured black olives (see Tips for Two), pitted and chopped

2 tablespoons freshly grated Pecorino Romano cheese

1 15-ouncecan cannellini beans, rinsed

1 large clove garlic, minced

Freshly ground pepper to taste

1 tablespoon extra-virgin olive oil

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