PASTA AND FAGIOLI(BEANS) - ROSALIE'S RECIPE

When I was a child, my mother served pasta and fagioli almost every Friday night. She made her own noodles. In a family of six children, whatever was put on the table you had to eat. There were no choices. Unfortunately, I did not like this particular dish. I selected the noodles only which became part of my meal. Many years later when I was in Italy, a waiter served me a dish of pasta and fagioli, this was a special treat, so he thought. I asked him to please take it away fast. Many years later, I decided to try making this dish my way and strange as it may be, I liked it. So, now I would like to share it with you, and hope you like it.

Ingredients:: 2 cloves of garlic chopped; 3 tablespoons veg. oil; 1 16 oz. can of Cannellini beans or 15 1/2 oz. can of Great Northern Beans; 1 16 oz. tomato sauce or 15 oz. crushed tomatoes for a thicker sauce; - 1/2 teaspoon oregano; - 1/2 teaspoon parsley; - 1/2 teaspoon basil; - 1/4 teaspoon black pepper; - 8 oz. very small shells or small elbow pasta
Instructions:: SAUCE BEANS PASTA; Add parsley, oregano, basil and black pepper. Let simmer for 10 minutes, stir periodically. Add beans with its liquid and simmer for 5 minutes.; Add pasta of choice. Cook for 15 minutes.; If you want the mixture to be more soupy, add more water, otherwise serve as instructed.; Serves 2-4, depends on size of bowl.