1 cup dried borlotti or cranberry beans, soaked overnight or quick-soaked and drained

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1/4 cup extra-virgin olive oil, plus more for serving
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~A,NWforum.8cyber.com2 garlic cloves, minced
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8 cherry tomatoes, halved八度網上論壇d/\6?3C"Z
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1 pinch dried oregano#S3K*Z3@l`RJ
1/2 pound tubetti, mezzi rigatoni or other pasta@.sbd2YB
12 pitted oil-cured black olivesA;WSF/l`2E8E
Freshly grated Pecorino Romano cheese, for serving D"nJ hh5LHhr8H!]T%~"?
Nutrition InfoServing size: 4 servings:f3C2Ey$v
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_'S"C7e8XWWePCalories: 552 kcal        o
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Carbohydrates: 75 g
B7D/Gxb@S `3Gforum.8cyber.comDietary Fiber: 14 g
^3q9p?"m$oKj&bcforum.8cyber.comFat: 19 g
WIj&z7Y$YP%|#nzK八度網上論壇Protein: 19 g
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In a medium saucepan, cover the beans with 2 inches of water and bring to a boil. Simmer over moderately low heat, stirring occasionally, until tender, about 2 hours. 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.~7V_6{L(iU1q        zooj
Heat 1/4 cup of the olive oil in a large saucepan. Add the garlic and cook over moderate heat until golden, about 2 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the cherry tomatoes and oregano and cook for 3 minutes. Add the beans and 1/4 cup of their cooking liquid and simmer for 5 minutes. Add 1/4 cup more of the bean cooking liquid and simmer for 3 minutes. Season with salt.UAL;s!g4HE
Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente. Drain well.八度網上論壇
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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. Ladle into bowls and serve, passing the pecorino and olive oil at the table.
)RC        i7g'o^^8|forum.8cyber.comYield: 4 servings (Serving size: 4 servings)