lena's pasta fazul

Ingredients

• Servings: 4
• 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

Recipe

• 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.