Pasta Fagioli

From the kitchen of Larry Galbraith

In a pot over low heat:

1/4 c olive oil

1 clove garlic

When the garlic is soft, add:

8 oz can tomato paste

8 oz water (use paste can to measure)


bunch fresh basil (leave whole)

bunch fresh parsley (leave whole)

Simmer for 2 hours.

In a separate pot:

1 lb ditalini 

Cook according to package directions, in salted water.

Reserve water when draining pasta.

Remove basil & parsley.

Add drained pasta to bean mixture.

Add some pasta water.