Pasta and Beans with Extra Virgin Olive Oil

Pasta e Fagioli (Pasta and Beans)

PASTA AND BEANS

Ingredients:

" 1/4 cup Extra Virgin Olive Oil Gentili

" 2 large cover 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

" Rosemary whole

Preparation:

In a 3-quart saucepan, combine the Extra Virgin Olive Oil Gentili, 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. Add the rosemary whole and remove
it before adding the pasta (and before going to mill the sauce if you
decide to do it)

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.

For a creamier result go to mill a part or whole bean sauce before adding the pasta