PASTA WITH BEANS (PASTA e FAGIOLI)
1/4 cup olive oil
1 clove garlic, crushed
1 tablespoon salt
1 quart boiling water
1 pound can Italian tomatoes, undrained
1/2 package (7- 8 oz) ditalini or small shell pasta (2 cups cooked)
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried oregano leaves
In hot oil in 5-quart Dutch oven or heavy kettle, sauté garlic and onion, stirring, until golden—about 5 minutes.
Add tomatoes, 1 tsp. salt, the pepper, oregano and parsley.
Serve in individual bowls. Sprinkle with Parmesan cheese.