Pasta and Beans (Pasta e Fagioli)

• 1/4 cup olive oil
• 2 large cloves garlic, minced
• 1/8 teaspoon hot red pepper flakes
• 3 peeled plum tomatoes, crushed, from a can
• 1/2 teaspoon salt
• 2 1/2 to 3 cups cooked cannelloni beans, cooking water reserved
• 1 pound cooked ditalini pasta, cooking water reserved

1. In a 3-quart saucepan, combine the oil, garlic, and hot pepper flakes over medium-low heat.
2. As soon as the garlic begins to color, add the tomatoes and salt.
3. With a wooden spoon, break up the larger pieces of tomato.
4. Increase the heat slightly and sizzle for about 5 minutes.
5. Stir in the cooked beans and enough bean water to cover.
6. Bring to a boil, stirring frequently.
7. Lower the heat and simmer gently for 5 minutes.
8. Stir in the cooked pasta and simmer gently over medium heat for 2 minutes.
9. Add reserved pasta water if necessary.

olive oil, garlic, hot red pepper, tomatoes, salt, cannelloni beans, pasta

Taken from www.foodnetwork.com/recipes/pasta-and-beans-pasta-e-fagioli-recipe.html (may not work)