Pasta e Fagioli (Pasta & Beans)

Pasta e Fagioli (Pasta & Beans)

Yield: 4-6 servings

Ingredients:

8 ounces  uncooked ditalini  (small tubular) pasta with 3½ cups cooking water reserved

3 tablespoons olive oil

1 medium onion, chopped

3 large cloves garlic, diced

3 ounces prosciutto or ham, chopped (optional)

1(28 ounce) can peeled plum tomatoes, crushed

3 ½ cups pasta cooking water, reserved

2 teaspoons dried oregano

1 teaspoon dried basil

1 teaspoon ground black pepper

1/4 teaspoon red pepper flakes

2 cans (15 ounce) cannellini beans (white kidney beans), drained and rinsed

½ teaspoons kosher salt

¼ cup grated Parmigiano Reggiano cheese

Directions:

Cook ditalini pasta al dente in salted water, reserve at least 3½ cups cooking water and set pasta aside.

Heat olive oil in a large saucepan over medium high heat. Add onions and cook until start to become tender and translucent, approximately  4 – 5 minutes. Add garlic and chopped prosciutto or ham (optional) and cook for another 1-2 minutes. Add crushed tomatoes, reserved pasta cooking water, oregano, basil, black pepper and red pepper flakes. Bring to a rolling simmer and then reduce heat to simmer for approximately 10 minutes. Add beans and simmer another 5 minutes. Stir in cooked pasta and salt and simmer another few minutes. Taste and adjust seasonings for salt and pepper. Divide among bowls and sprinkle with Parmigiano Reggiano cheese. Serve warm.