Pasta Fagioli

If you're using dried beans, take 1-1/2 cups dried cannellini beans, soak them, cook & cool them according to package directions. If using canned beans, use 4 cups of rinsed beans.

In a pot, saute 1 C. sliced celery, 1 C. diced onions, 2 lightly crushed & chopped garlic cloves in 1/4 cup olive oil until softened, but not browned.

Add:

2 cups chopped fresh tomatoes or canned Italian peeled tomatoes

4 Tblsp. tomato paste

2 cups water

pinch of crushed red pepper flakes

salt & pepper, to taste

Simmer 15 minutes. Add the beans, mashing some of the beans with the back of a wooden spoon. Bring back to a simmer. Add 1/2 lb. of linguine or angel hair pasta (broken into 1"pcs.) to the simmering pot, stirring occasionally, until the pasta is al dente (approx. 8-10 min.). The mixture should get quite thick, but you can add a little boiling water if it seems TOO thick.

Turn off the heat and let stand for 10 min. before serving.