Pasta Fasool

• 2 1/2 cups (about 1 pound) dried white cannellini, red borlotti, or speckled red kidney beans, picked over and rinsed
• 8 large garlic cloves, 4 crushed and 4 finely chopped
• 6 sprigs fresh parsley
• 1/4 cup plus 2 tablespoons extra virgin olive oil
• 1 celery stalk, including leaves, finely chopped
• 1 pound ripe tomatoes, cut in half, seeds squeezed out, and grated against the largest holes of a grater down to the peel
• 2 tablespoons tomato paste
• 1/2 teaspoon ground red chile
• 1 teaspoon freshly ground black pepper
• 1/2 cup water
• 1 tablespoon dried oregano
• 1 pound mixed short pasta

1. Place the beans in a medium-size saucepan of lightly salted and peppered water and add the 4 crushed garlic cloves and the parsley sprigs.
2. Bring to a boil and cook until the beans are nearly tender, about 1 1/2 hours, replenishing the water as needed.
3. Drain the beans, discard the parsley and garlic, and save 2 cups of the cooking water.
4. In a large casserole, heat 1/4 cup of the olive oil over medium-high heat.
5. Cook the soffritto of celery and chopped garlic until soft, stirring constantly so the garlic doesnt burn, 2 to 3 minutes.
6. Add the tomatoes, tomato paste, red chile, black pepper, and water.
7. Stir, reduce the heat to low, and simmer for 10 minutes.
8. Add the drained beans and oregano and simmer for 30 minutes, stirring occasionally and adding 1 to 2 cups of the reserved bean cooking water while the beans cook, so they are slightly stewy looking.
9. Meanwhile, bring a large pot of abundantly salted water to a boil, cook the pasta until al dente, and drain.
10. Transfer the pasta to the beans and cook until creamy, about 5 minutes.
11. Check the seasonings, pour on the remaining 2 tablespoons of olive oil, and serve immediately.

white cannellini, garlic, parsley, extra virgin olive oil, celery stalk, tomatoes, tomato paste, ground red chile, freshly ground black pepper, water, oregano, pasta

Taken from www.cookstr.com/recipes/pasta-fasool (may not work)