PASTA FAGIOLI- PASTA WITH BEANS

This dish is a good one to use up leftover sauce and pasta. When I was little and we would visit a farm it would often be made as it used up all the little pasta bits like pieces of spaghetti or whatever was around. My mother used to make it for my Uncle Joe when he visited from Detroit. She made lots as he could be seen finishing more than 3 bowls!

INGREDIENTS

A cup ( 250ml) or two of leftover sauce.

Pasta- I like to use elbows.

Can of kidney or white beans.

Cotica- pork rind- optional.

Salt and pepper to taste.

Barb always likes to add some "hot peppers" to her bowl.

Optional- check all your bags of pasta and use up " the little bits". It will really be like one from the Ciociaria area!

I like to use the Italpasta because it does not turn to mush when cooked. Stays duro!  It is the best Canadian brand. You can also buy pasta from Italy at "twice the cost" for the same taste.

DIRECTIONS

Cook as much pasta as needed for the number of people you are serving.

Open your tin of beans. Rinse the juice around the beans. Cook it with the pasta.

When finished cooking, drain but leave a cup or two of the water with the pasta in the pot.

Add from a tablespoon to cups of sauce to the pasta. You can made it as red as you want.

Mix.

You want pasta fagioli to be like a soup but not as runny as soup.

Yes, you must eat it with a spoon.

This dish does use up "leftovers" in the fridge. So when you have a small amount of any leftover sauce this will work for you. . With the beans, there is protein so can be a complete and quick meal with a nice bowl of salad and a bun or  piece of bread.

My problem is I really like this dish so I tend to eat too much. Be warned it is very filling!