Pasta and Beans (Pasta e Fagioli)

Name: Pasta and Beans (Pasta e Fagioli)
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H22M0.000S
Total time: P0Y0M0DT0H42M0.000S
Yield: 4 servings
Cuisine: european
Ingredients: 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

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Level: Intermediate
Total: 42 min

Prep: 20 min
Cook: 22 min

Yield: 4 servings

Level: Intermediate
Total: 42 min

Prep: 20 min
Cook: 22 min

Yield: 4 servings

Ingredients

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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

Directions

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