Fagioli Pasta (Not Pasta Fazool Soup)

• 1 (14 ounce) can northern white beans, drained and rinsed
• 1 white onion, diced
• 1 garlic clove, minced
• 1/4 cup extra virgin olive oil
• 28 ounces tomato sauce
• 1 (14 ounce) can chicken broth
• 1/2 lb ditali pasta
• 1 tablespoon fennel seed
• 1 tablespoon rosemary
• 1/4 cup dried basil
• 1 teaspoon crushed red pepper flakes
• salt and pepper, to taste
• 1/2 cup pecorino romano cheese, shredded

1. Start boiling salted water in large pot. Cook pasta until al dente (slightly firm).
2. While pasta cooks, saute onion and garlic, and generous amount of salt and fresh ground black pepper, in olive oil until soft. Add tomato sauce and remaining spices, and simmer on medium-low heat for 20-minutes, stirring frequently.
3. When pasta is done cooking, drain the water and return the pasta to the pot. Add the hot tomato sauce (be careful), broth, beans, and season with more salt and pepper, if needed. Mix thoroughly, continuing to heat on medium-low heat until desired temperature.
4. Serve immediately, topping with generous amount of shredded cheese. Buon Appetito!

northern white beans, white onion, garlic, extra virgin olive oil, tomato sauce, chicken broth, ditali pasta, fennel seed, rosemary, basil, red pepper, salt, pecorino romano cheese

Taken from www.food.com/recipe/fagioli-pasta-not-pasta-fazool-soup-534983 (may not work)