Pasta Fagioli (pasta fazool)
• 2 teaspoons extra-virgin olive oil
• ½ onion, chopped
• 3 cloves garlic, chopped
• 2-3 cups pasta water
• 2 cups tomato sauce
• 2-15 ounce can red kidney beans
• 1/2 teaspoon basil
• 1 teaspoon oregano
• 1 teaspoon Parsley
• 1 pound ditalini pasta cooked
• salt & pepper to taste
In a small saucepan heat olive oil. Add the onions and sauté until cleared. Add the garlic, pepper, salt, and beans with a little of the juice from the cans.
Add the parsley, basil, oregano, and tomato sauce. Cook for about 5-6 minutes until the beans warm through.
In a large pot, cook the pasta according to the directions. When done drain off some of the pasta water leaving 2-3 cups of the water in the pasta. Reserve discarded pasta water for later. Add the sauce and bean mixture to the pasta. If mixture needs more pasta water, add some in small amounts.
• add Parmesan cheese
• add green herbs
• add scallion
• pasta water to sauce at least 2-1
• reserve pasta water to add back to the mixture as pasta dries up