Pasta Fagioli

from pizzatherapy.com

• 1 medium size onion
• 4-6 cloves of garlic
• 1 6 oz. can of tomato paste
• 1 16 oz. can of Cannellini beans (fagioli) (Note: great northern/white kidney beans work just as well)
• 1 1/2 tbs. dried basil
• 1/4-1/2 tsp. black pepper
• a dash of sugar

Directions

1. In a medium sauce pan sauté a medium size onion along with 4-5 cloves
of garlic until the onion is translucent (not browned).
2. Add Beans, tomato paste, I also add one can of water. Stir in basil,
black pepper sugar.
3. Simmer for 15-20 minutes, until the pasta water is boiling.
4. Cook 1/4 to 1/2 pound of pasta.
5. Now here is the secret; under cook the pasta by about 5 minutes before
draining and adding to the fagioli. Let it simmer another 5-10 minutes and
its ready to eat. Some people like their pasta fagioli thicker, some like
it soupier. You can save some of the water you cooked the pasta in and add
it to the sauce if you like it soupier. Sprinkle lightly with a blend of
grated Parmesan and Romano cheese.