Pasta e Fagioli

Somewhere between a stew and a pasta dish, this incredibly simple, totally satisfying meal is the perfect dish for when fall’s chill sets into the air. Serve with a side of rustic bread and a glass of Chianti, and you might just feel like you’re dining in Tuscany.

Serves 4

What You Need:

• 2 tablespoons olive oil
• 2 or 3 garlic cloves, minced
• 1 28-ounce can crushed tomatoes
• 1 16-ounce can cannelini beans, drained and rinsed
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1 bay leaf
• 2 cups water (or more, if needed)
• Salt and freshly ground black pepper
• 8 ounces ditalini or other small-shaped pasta
• 1 tablespoon fresh parsley, minced

What You Do:

1. In a large pot over medium heat, heat olive oil. Add garlic and cook until softened, about 2 minutes. Reduce heat to low and stir in tomatoes. Add beans, oregano, basil, bay leaf, water, and salt and pepper to taste. Simmer over low heat for about 30 minutes.
2. In a pot of boiling salted water, cook pasta, stirring occasionally, until it is just al dente (about 5 to 6 minutes). Drain well and add to the bean mixture along with the parsley. Simmer gently for 10 minutes to blend flavors and finish cooking the pasta. Season more if desired.