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.