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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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A classic italian comfort food, this is a thicker, more side-dish stand alone pasta dish the way my mother made it, not really soup-y at all. Some of this recipe relies on eyeballing the consistency. It should be hearty, not soupy. Ingredients:
1/2 cup olive oil |
1 small onion |
2 cloves garlic |
1 16 oz. can tomatoe sauce, plus same amount of water |
1 extra large can diced tomatoes |
2 cans undrained cannelini or great northern white beans |
salt and pepper to taste |
1/4 cup oregano (more or less to taste), divided |
1 lb. box cooked ditalini pasta |
olive oil on hand |
fresh grated romano or pecorino romano |
Directions:
1. In small soup pot or dutch oven, sweat out onion and garlic in olive oil. There should be enough oil to completely cover the bottom of the pan.
2. Add tomato sauce, plus one can of water and 1 large can of diced tomatoes.
3. Add 2 cans of undrained white beans and stir well. Add salt and pepper to taste and 1/2 the oregano. Cover and let simmer for about 15 minutes.
4. Add pasta, additional pepper and the remaining oregano. Cover and cook over low heat for about 20 minutes. If the mixture is too dry, add a bit of water and additional oregano and pepper
5. When heated through and well seasoned, add an additional drizzle of olive oil over the top and stir well.
6. Serve with freshly grated romano cheese.
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