JOE'S PASTA FAGIOLI
Courtesy of Joe Aitoro
INGREDIENTS
2 tablespoons olive oil
3 cloves garlic, crushed
1/3 pound elbow macaroni
3 (19 oz.) cans cannelloni beans or great northern beans
1 (16 oz.) can tomato sauce
1 teaspoon Romano or Parmesan cheese, grated
1/8 teaspoon black pepper
1/8 teaspoon crushed red pepper flakes
¼ teaspoon oregano
2 oz. dry red wine
1 teaspoon salt
DIRECTIONS:
Put olive oil in medium-size pot and add garlic. Simmer until garlic begins to brown. Add beans, being sure to add all juice from can with beans. Add tomato sauce, cheese, red and black pepper, salt, oregano and wine. Stir all ingredients well. Put on low flame setting and cover pot. In a medium to large pot, bring three quarts water to boil. Add 2 tablespoons salt to water (to taste). Add macaroni and cook al dente. Add three ounces of pasta water to the other pot of ingredients. Drain the rest of the water from the macaroni and add macaroni to other pot. Mix all ingredients. Serve in soup dishes with crusty Italian bread. Add some grated Romano or Parmesan cheese to top of all dishes to taste. Serves 4-6.