Pasta Fagioli

My work days tend to be very long ones.  In addition to the commute, as a director I need to stay late if there is a staff shortage, an upset parent, a problem with the plumbing, etc., or if there is more work to do.  I often pull into home several hours later than I had planned, with little - if any - plans for dinner.  My goal is to have a healthy, delicious, inexpensive meal ready within 20 minutes.  Of course, the best laid plans, etc., etc., etc...  During the summer I often end up throwing dinner (including vegetables) on the grill.  This week, however, the weather was cool, damp, and fall-like.  It was a perfect time to pull out a favorite recipe that I have not made since the weather became hot and muggy.  A big bowl of Pasta Fagioli is quick, easy, delicious, and loaded with nutrition.

Pasta Fagioli

1 Large can tomatoes (crushed, sauce, or diced)
1 15 ounce can cannelini or kidney beans
1 onion
2 cloves garlic
1/2 cup small pasta
basil
olive oil

Dice the onion and garlic.  Saute in olive oil for a few minutes.  Add the tomatoes and beans to the pan, bring to a boil, and simmer.  While the tomato mixture is simmering, cook the pasta in boiling water until al dente.  When the pasta is done, add the pasta to the tomato mixture.  If the tomatoes are too thick, add a little pasta water.  Add basil to taste, ladle into bowls, and serve with Parmesan cheese.

The recipe is very simple.  I like to add a little red wine and/or some shredded spinach.  Some people add a little bacon.  Hot pepper is good in it.  Last time I used Glenn Muir fire roasted tomatoes, which were so good that I need to start roasting roma tomatoes next summer. No matter exactly how you make it, pasta fagoili is full of vitaming, antioxidants, and fiber.  It is warm and comforting on a cool night, and is delicious.

One last note - I realize that this is spelled Pasta Fagioli, but it is pronounced "Pasta Fazoole".  Enjoy!