Fagioli Pasta (Not Pasta Fazool Soup)

• northern white beans↗1

  (14 ounce) can, drained and rinsed

• white onion↗1

  diced

• garlic clove↗1

  minced

• extra virgin olive oil↗1⁄4 cup
• tomato sauce↗28 ounces
• chicken broth↗1

  (14 ounce) can

• ditali pasta1⁄2 lb
• fennel seed1 tablespoon
• rosemary↗1 tablespoon
• dried basil↗1⁄4 cup
• crushed red pepper flakes↗1 teaspoon
• salt and pepper

  to taste

• pecorino romano cheese↗1⁄2 cup

  shredded

Step-by-step instructions

1. 1

   Start boiling salted water in large pot. Cook pasta until al dente (slightly firm).

2. 2

   While pasta cooks, saute onion and garlic, and generous amount of salt and fresh ground black pepper, in olive oil until soft. Add tomato sauce and remaining spices, and simmer on medium-low heat for 20-minutes, stirring frequently.

3. 3

   When pasta is done cooking, drain the water and return the pasta to the pot. Add the hot tomato sauce (be careful), broth, beans, and season with more salt and pepper, if needed. Mix thoroughly, continuing to heat on medium-low heat until desired temperature.

4. 4

   Serve immediately, topping with generous amount of shredded cheese. Buon Appetito!