Pasta e Fagioli

This isn’t your bells and whistle Pasta Fagioli. This is the simple is best, Pasta Fagioli that my kids and husband will eat. Personally, I like to add pepperoni but I reserve it to add to my dish only. The heat from the pasta melts the pepperoni in a way that is just so amazing in your mouth, but my husband will absolutely refuse to eat it that way.

Start by heating a good drizzle of oil olive in a stock pot. Add finely chopped garlic(I grated it this time because the garlic press was dirty and I’m lazy) and red pepper flakes. Cook until the garlic is tender but not browned. Add in your cans of tomato sauce and spices(I am getting so much better at measuring spices for my recipes) and bring to a simmer. 

Fill your two empty tomato sauce cans with water and add in your chicken bouillon. Add to the sauce. It will seem too watery but that’s because the pasta will absorb the water. 

Add in your uncooked pasta and keep at a medium high for 16 minutes. Stirring every minute or two to prevent sticking. The pasta will absorb all the water. Halfway through the 16 minutes add in your can of rinsed beans. You can use two cans but I’m not a fan of beans normally, so I prefer one. When the timer is up, give it a good stir, put a lid on it and turn off the heat. The pasta will continue to absorb the flavor of the sauce. 

Serve with crusty bread and grated Parmesan cheese. 

Ingredients:
Box of Ditalini Pasta
Two 28oz cans of tomato sauce(not crushed or diced, sauce people, sauce)
Two gloves of garlic

One can of white Cannellini beans
Two large or four small bouillon cubes. I have used chicken or beef and it’s delicious with either
Water
1/2 tsp salt

1/4 tsp pepper

1/4 tsp Garlic Powder

1/4 tsp Onion Powder

1/4 tsp Oregano

1/4 tsp Basil

1/2 tsp Red Pepper Flakes
Olive Oil