Pasta with Borlotti Beans, Olives and Cherry Tomatoes

1. 1

   In a medium saucepan, cover the beans with 2 inches of water and bring to a boil.

2. 2

   Simmer over moderately low heat, stirring occasionally, until tender, about 2 hours.

3. 3

   Keep adding water as necessary so the beans are always submerged in 1 inch of water.

4. 4

   Remove them from the heat and season with salt.

5. 5

   Drain the beans, reserving the cooking liquid.

6. 6

   Heat 1/4 cup of the olive oil in a large saucepan.

7. 7

   Add the garlic and cook over moderate heat until golden, about 2 minutes.

8. 8

   Add the tomato paste and cook, stirring, for 1 minute.

9. 9

   Add the cherry tomatoes and oregano and cook for 3 minutes.

10. 10

    Add the beans and 1/4 cup of their cooking liquid and simmer for 5 minutes.

11. 11

    Add 1/4 cup more of the bean cooking liquid and simmer for 3 minutes.

12. 12

    Season with salt.

13. 13

    Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente.

14. 14

    Drain well.

15. 15

    Add the pasta to the beans along with another 1/2 cup of the cooking liquid.

16. 16

    Simmer for 1 minute and add the olives.

17. 17

    Add more cooking liquid if necessary to coat the pasta and beans with a sauce.

18. 18

    Ladle into bowls and serve, passing the pecorino and olive oil at the table.

* Per serving · 4 servings · Values may vary.