Eating Better With Pasta and Beans
3 tablespoons extra virgin olive oil
3 cloves garlic, chopped
1 sprig fresh rosemary, finely chopped
1 sprig fresh sage, finely chopped
1 cup chopped tomatoes
2 (14 ounce) cans cannellini beans
1 (14 ounce) can cannellini beans and 1 (14 ounce) can chick peas
2 cups vegetable or chicken stock
1 pound penne or ditalini pasta
Freshly ground pepper
Handful of fresh parsley, finely chopped, if desired
4 tablespoons Romano cheese, for garnish, if desired
Cook over medium heat until garlic releases its aroma.
Add tomatoes and stir well to combine. Allow to simmer for 5 minutes.
In the meantime, bring a large pot of water to boil (for the pasta).
Once 5 minutes have passed, add beans and stock to the tomato mixture.
Simmer, covered for 10 minutes.
Taste and add salt and pepper to taste.
When pasta is al dente, drain it well, and mix it with the bean mixture.
Serve hot, garnished with chopped parsley and/or Romano cheese if desired.