SIMPLE PASTA E FAGIOLI

SIMPLE PASTA E FAGIOLI image

Yield Serves 4

Number Of Ingredients 11

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1/2 pound ditalini pasta
1 (15-ounce) can imported crushed Italian plum tomatoes
2 (19-ounce) cans cannellini beans, undrained
1/4 cup olive oil
2 garlic cloves, minced
1 tablespoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup reserved pasta cooking water
Freshly grated Pecorino Romano cheese
Extra virgin olive oil

Steps:

Cook the ditalini in a pot of boiling salted water. Meanwhile, puree 1 can of the cannellini beans. Set aside. Heat the oil in a stockpot. Add the garlic and saute until lightly golden. Add the crushed tomatoes with the juice and cook for 15 minutes. Add the pureed beans. Season with Italian seasoning, salt and pepper. Bring to a boil, add the second can of beans, and let simmer until the pasta is cooked. Drain the pasta, reserving 1/2 cup of the cooking water. Add the pasta and cooking water to the beans. Stir. Serve in soup bowls. Drizzle with olive oil. Serve with grated cheese.