Pomodoro Pasta with White Beans & Olives - 2 Servings

4 ounces whole-wheat pasta shells, tubetti, ziti or rigatoni
1 tablespoon extra-virgin olive oil
1 15-ounce can cannellini beans
1 large clove garlic
2 ripe medium tomatoes
2 tablespoons oil-cured black olives
1/4 cup sliced fresh basil
Freshly ground pepper
2 tablespoons freshly grated Pecorino Romano cheese

Bring a large saucepan of water to a boil. Add pasta and cook, stirring occasionally, until just tender, 8 to 10 minutes or according to package directions. Drain.

Meanwhile, heat oil in a large skillet over medium heat. Add beans and garlic and cook, stirring frequently, until the beans are just heated through, 2 to 3 minutes. Remove from the heat. Add tomatoes, olives, basil and pepper. Stir gently to combine. Divide the pasta between 2 plates and top with the bean mixture and cheese.