Lena's Pasta Fazul recipe

4 servings

4 tablespoons olive oil

4 cloves garlic, minced

1 onion, chopped

2 carrots, chopped

1/4 cup chopped parsley

2 teaspoons dried basil

1 teaspoon dried oregano

1/2 teaspoon crushed red pepper flakes

3 cups whole peeled tomatoes, sliced

2 cups drained canned cannellini beans

1 pound uncooked pasta

2 tablespoons olive oil

1/4 cup grated Parmesan cheese

salt and pepper to taste

Heat 2 tablespoons olive oil until hot in a large skillet over medium heat.

Add garlic, onion, carrot, parsley, basil, oregano and red pepper.

Saute until onions become tender.

Stir in the tomatoes plus 1/2 cup of their can juices.

Season to taste with salt and pepper.

Reduce heat to medium-low.

Cover and stir frequently for 10 minutes or until the carrots are tender.

Stir in the cannellini beans, cover and simmer for 20 minutes.

Cook pasta in 4 quarts of boiling salted water until al dente.

Drain and toss pasta with 2 tablespoons olive oil and Parmesan cheese.

Add pasta to cannellini bean mixture and toss to combine.

Serve immediately.