MY PASTA FAGIOLI

One of my most requested. It’s not like the pasta fagioli soup, but is a wonderful pasta with the best sauce. For Carol F., who wants to make it for her vegetarian niece for Christmas.  

Made with whole wheat pasta, you’ll taste a nuttiness that you won’t get with regular white pasta. You’ll never miss the meat! While the pasta is boiling, make the sauce. Divide recipe in half if you like.

l pound short pasta, boiled

1/2 cup olive oil

1 tablespoon minced garlic

1 can, 28 oz, diced tomatoes with juice

2-3 teaspoons dry oregano – start with 2

3 cans beans:  cannellini, kidney or any combination you like, drained but not rinsed

Several handfuls spinach, chard or escarole (opt)

Salt and pepper to taste

Plenty of Parmesan for sprinkling on top

Heat oil and add garlic and oregano. Cook just until garlic is golden. Don’t overcook or it will burn.  Add everything else but pasta and spinach.  Bring to a boil. Lower to simmer and cook 10-15 minutes. I like to take the potato masher and mash some of the beans into the sauce. Adjust seasonings and add greens, stirring to cook only until wilted.  Pour over pasta.  Sprinkle with Parmesan.