1 LB. BEANS, CHECKED FOR STONES, WASHED AND SOAKED OVERNIGHT(GARBANZO, PINTO, KIDNEY, CANNELLINI, ETC.) 1 LARGE ONION, CHOPPED 1 CLOVE GARLIC, MINCED 1 CAN WHOLE TOMATOES, CHOPPED 3 TBSP. OLIVE OIL 1/8 TSP. OREGANO 1/8 TSP. BASIL SALT AND PEPPER TO TASTE 1 LB. DITALINI DRAIN BEANS. DRAIN, WASH AND RINSE 3 TIMES. COVER WITH WATER AND COOK UNTIL TENDER. IN SEPARATE POT SAUTE ONION, GARLIC AND SPICES IN OLIVE OIL. ADD TOMATOES, SALT AND PEPPER AND COOK 20 MINUTES. BRING ANOTHER POT OF WATER TO BOIL AND COOK THE DITALINI AL DENTE. DRAIN AND COVER. WHEN THE BEENS ARE TENDER, REMOVE 2 CUPS WATER AND DRAIN THE REST. MIX THE TOMATO MIXTURE WITH THE BEANS. STIR WELL, ADD 1 CUP OF THE RESERVED WATER. ADD THE TOMATOE MIXTURE AND PASTA. MIX WELL. IF THE MIXTURE IS TOO THICK ADD THE SECOND CUP OF WATER. |
