Pasta e Fagioli (Fasting Recipe)

In times of fasting and cold weather, I propose a recipe that fits the 'landscape.' An Italian recipe that comes from Naples, or Venice, or Piedmont... Even they aren't decided, but that matters the least.

Pasta goes better with beans than you can imagine. If you want to Romanianize the recipe, you can also add pickles to the table. They go great!

For 2 people, you need:

200 grams of beans (canned)

250 grams of short pasta (choose whatever you prefer - fusilli, penne, shells, etc.)

250 tomato sauce / peeled tomatoes

Vegetable broth (I saved the strained water from a vegetable cream soup and froze it in a jar). If you don't have broth, use water, but the taste will be different.

3 garlic cloves

1 medium onion

Rosemary and thyme

Extra virgin olive oil

Salt

Hot pepper

Put the water on to boil for the pasta, and in the meantime, make the bean stew.

Finely chop the onion and garlic and sauté them.

Add the tomato sauce, and after 4-5 minutes, add the beans along with enough vegetable broth/water to cover them.

Let it reduce, but not too much! The stew should look like a thick soup. When it is almost ready, add the seasonings to taste: thyme, rosemary, salt, and hot pepper.

When the pasta is cooked, mix it together in the pan where you prepared the bean stew. Serve in a soup bowl or a deep plate.

Drizzle with olive oil and a little rosemary.

To your health!