Pasta E Fagioli
(Pasta and Beans)

One pound medium pasta shells or other cup-shaped pasta
(or equivalent amount of rice)

Two 15-oz cans cannellini (white kidney) or great northern beans
(equivalent to three cups cooked)

Three garlic cloves

Three 6-inch sprigs rosemary

Four tbsp. extra virgin olive oil, plus oil to drizzle on top

Medium to large flakes of red pepper, to taste

Salt and freshly ground black pepper to taste

Before starting preparation, bring a large pot of liberally salted water to a boil for the pasta, and begin cooking, stirring often. Allow the pasta to cook until softer than al dente but not falling apart. Drain, reserving two cups of pasta water.

While pasta cooks, drain and rinse beans. Crush garlic and finely chop rosemary needles.

Heat oil in a large skillet over low heat. Add garlic, rosemary, and pepper flakes; cook until garlic is just golden, about one to two minutes. Add beans; increase heat to medium-low, and stir in half a cup of pasta water; season with salt and pepper. Simmer for 5 to 8 minutes, stirring occasionally and crushing about half of the beans with back of wooden spoon. Return pasta and remaining one and half cups of pasta water to their large pot and add the bean mixture. Bring to a boil, remove from heat, cover and let sit for five minutes. Serve with a drizzle of olive oil.

Serves four to five people.

Much love and blessings, enjoy!

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