Recipe Instructions:
Ingredients
8 ounces bite size pasta (tubetti, small shells, broken spaghetti, linguine etc. can all be used)
use De Cecco for best results
8 ounces (one cup) cooked beans especially cannellini, Borlotti or kidney(any kind of bean will do, including garbanzo)
4 ounces pasta sauce (1/2 cup) more or less depending on your taste of course homemade is best, but the jarred kind will work
(optional: Parmigiano Reggiano, grated, to serve - please don’t use a lesser quality cheese-read my rant below)
Instructions
Boil the pasta according to the directions on the package until it is almost al dente (a little hard, not completely cooked). Remove some water, (but reserve to use later, if needed); I usually try to make the water level with the pasta.
Add the beans.
Now add the pasta sauce. If it's too dry, add some of the reserved pasta water.
Stir thoroughly, and just let the pasta start to come to a boil, then remove from heat. Ladle into serving bowls, add grated Parmigiano Reggiano cheese, if desired, and dinner is served!
