Flo’s Pasta e Fagioli

Yield: 4

Author: Florence Federico

Ingredients

1 cup ditalini

1 15 oz can of cannellini beans

2 cloves garlic, crushed

1/4 cup extra virgin olive oil

1 large onion (chopped)

1/4 tsp black pepper

1/2 tsp salt

1/2 cup crushed tomatoes

Instructions

Sauté onion and garlic in 2 tbsp oil. When the onion is translucent, add tomatoes and cook down. Rinse bean with cold water and add to saucepan.

Cook ditalini in two quarts salted, boiling water. When cooked, about 10 minutes, add two cups pasta water, as well as the pasta, and 2 tbsp olive oil to the tomato mixture. Simmer for 15 minutes

Serve hot and sprinkle with Parmesan cheese.