Orecchiette Alla Rustica

Lindsay Walden
1 lb orecchiette (tiny disk-shape) pasta

Sauce
2 TBS olive oil
3 large cloves garlic, thinly sliced
1 can (15 oz) cannelloni beans, not drained
1/3 cup pitted Kalamata olives, cut in half
½ cup each chopped fresh parsley and diced bottled roasted red pepper
Freshly ground black pepper, to taste
¼ cup grated Romano cheese

Cook pasta in a large pot of lightly salted boiling water as package directs. Meanwhile heat oil in a large, deep skillet over medium heat. Add garlic; sauté just until golden. Immediately add beans with their liquid, the olives, about ½ the parsley and all the roasted pepper. Stir to mix, and then cook until hot.
Transfer ½ cup cooking water from pot to skillet. Drain pasta; add to skillet along with remaining parsley and black pepper. Toss to mix and coat. Remove to serving bowl or plates; sprinkle with cheese.