Kat’s Pasta e Fagioli
3 Tbsp. olive oil
2 cloves garlic, minced
1 can diced tomatoes
1/2 cup fresh parsley, chopped
1 tsp. each basil and oregano
1 cup canned, white kidney beans (rinsed and drained)*
freshly ground black pepper
1 cup pasta (I use whole wheat or spelt penne, fusilli or farfalle)
Cook pasta and set aside. Saute garlic in oil for 2 minutes. Add tomatoes, parsley, basil and oregano. Simmer for 15 mins. Add beans and simmer for 5 more minutes. Season to taste. Add pasta and mix well. Serve with grated parmesan. Goes well with a vinaigrette salad and a French loaf.
*In a pinch, a tin of baked beans works really well too.