Ingredients

1 cup Rosecoco Beans (soaked overnight), Salt per taste, 1/4 cup extra virgin olive oil (plus more for serving), 2 garlic cloves (minced), 1 tbsp tomato paste, 8 cherry tomatoes (halved), Pinch of dried oregano, 1/2 pound tubetti or other pasta, 12 pitted black olives, freshly grated cheese for serving.

Method

1. In a medium saucepan, cover the beans with 2 inches of water and bring to a boil until tender.  Keep adding water as necessary so the beans are always submerged in 1 inch of water. Remove them from the heat and season with salt. Drain the beans, reserving the cooking liquid.

2. Heat 1/4 cup of the olive oil in a large saucepan.  Add the garlic and cook over moderate heat until golden.  Add the tomato paste and cook for 1 minute (mix well).  Add the cherry tomatoes and oregano and cook for 3 minutesthen add the beans and 1/4 cup of their cooking liquid and simmer for about 5 minutes.  Add 1/4 cup more of the bean cooking liquid and simmer for 3 minutes.  Season with salt.

3. Meanwhile, in a large pot of boiling salted water cook the pasta until cooked.  Drain well.

4. Add the pasta to the beans along with another 1/2 cup of the cooking liquid.  Simmer for 1 minute and add the olives.  Add more cooking liquid if necessary to coat the pasta and beans with a sauce.