Pasta e Fagioli II

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes
• 1 (14.5-ounce) can diced tomatoes
• 1 (15-ounce) can cannellini beans, rinsed and drained
• 4 cups chicken or vegetable broth
• 2 cups uncooked rigatoni pasta
• 1/4 cup freshly grated Parmesan cheese, plus more for serving
• Salt and pepper, to taste
• Fresh parsley, chopped, for serving (optional)

Directions

1. In a large pot or Dutch oven over medium heat, heat the olive oil. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the tomato paste, oregano, basil, and red pepper flakes and cook for 1 minute more.
3. Add the diced tomatoes, cannellini beans, broth, and pasta and bring to a boil. Reduce heat and simmer until the pasta is cooked through, about 10 minutes.
4. Stir in the Parmesan cheese and season to taste with salt and pepper.
5. Serve hot with extra Parmesan cheese and parsley, if desired.

Interesting Facts

• Pasta e fagioli is a traditional Italian dish that dates back to the 14th century.
• It is typically made with cannellini beans, but other types of beans can be used.
• This dish is popularly served during the cold winter months in Italy as a way to stay warm and full.