Pasta Fagiole

By SiouxieQueue

This was to be a dish on nights that Catholics didn't eat meat but needed protein. The point of this dish for my family was to use up any partial boxes of pasta you have in your cupboard - use whatever you want! You can also add meat to this, like many Italian restaurants do - but I don't.

Ingredients

• 2 small cans tomato paste
• 2 cans (from paste can) water
• 1 C Olive oil
• 1.5 TBS Oregano
• 1 TBS Basil
• 6-8 LG cloves of garlic
• Hot Pepper Flakes (to taste)
• Salt (to taste)
• 2 cans white kidney beans (with juice)
• 1-2 pounds of sorted pasta (cooked until al dente - SAVE THE PASTA WATER)

Details

Preparation time 25mins
Cooking time 90mins

Preparation

Step 1

Combine ingredients from "Salt" up and cook slowly for 20 minutes. Then add the 2 cans of white kidney beans, with juice. Have ready the cooked pasta. Add pasta to the bean mixture. Add pasta water to achieve desired consistency. You may NOT need the water if you like the consistency to be thicker.

Cook over medium-low heat for 30-45 minutes. The longer it cooks, the better it is in my opinion. Also great right out of the refrigerator cold.