Cioci Agnes’ Pasta Fagioli

28 oz peeled, plum tomatoes- crushed with juice

1 cup veggie stock

2 cups ditalini pasta ( reserve 1 cup pasta water)

15 oz white beans- drained but reserve 1/2 cup liquid

2 garlic cloves- minced

1/3 cup parm cheese

1/2 TBsp Italian seasoning

Cook pasta until al dente( save some of the water).

Brown garlic and add the rest of the ingredients . Simmer for 15 minutes and serve with extra parm cheese and cracked pepper . 

Simple- right. So my Aunt or Cioci( that’s aunt in Polish)- made this a lot. She made it a little different but the recipe is about the same. I like the addition of the pasta water and the bean juice- just another level of flavor goodness