Ingredients
In large pot:
5 cups water
garlic powder
pinch oregano
pinch black pepper
3 Tablespoons cooking oil
pinch basil
1 8-0z. can tomato purée
pinch salt
Preparation
Cover pot and bring to boil 10 minutes. Then add: 1 can cannellini beans, white or red, but preferably white, with all its own juice from the can. Cover pot and bring to boil again, then turn off heat, let it sit, covered, while you prepare macaroni.
Use elbows, ditali, small shells, mostaccioli, broken (short) linguine or spaghetti, or a combination of these. Cook al dente (1 lb. for this recipe.) Drain and add bean mixture to macaroni (no heat.)
“Riposare.” Let the whole thing rest in the covered pot for 10 minutes before serving. Serve in bowls - it should be soupy.
