This recipe makes enough for two servings, and only takes one pot to cook it.
The black beans hide in the rigatoni's, which make them a welcome surprise!
About four handfuls of Rigatoni Pasta
Green Olives of choice, about one good handful (pureed in food processor)
One clove of garlic (thrown in the food processor as well)
1/2 can of black beans (drained and rinsed)
parsley (fresh or dry)
parmesan cheese (any kind)
Boil salted water in a sauce pan. Cook the rigatoni for 9 minutes.
Meanwhile in the food processor puree olives and garlic in food processor. Dump out puree into a bowl and add olive oil. You want to get a sauce consistency, just enough to get it pourable, about 5-6 Tbs.
Drain pasta and add it back into the same sauce pan, turn heat down to medium. Add in the pureed olives and stir. Add in the black beans and parsley and stir until combined. Add about 2-3 Tbs of parmesan cheese and stir until melted.
Serve and top with a sprinkle of parmesan and parsley.