This is a dish for when your soul needs some soothing and you're craving something hearty that doesn't leave a lot of dishes for you to wash. A spoonful of pasta and beans in a garlicky-tomato sauce is grounding in its flavor and simplicity. This recipe could be endlessly adapted to use whatever vegetables or meat you have on hand, and happily welcomes a sprinkle of parmesan cheese. —cookyourfeelings
extra virgin olive oil
medium yellow onion, small dice (about 1 1/2 cups)
garlic cloves, thinly sliced (about 1/4 cup)
28 ounce can crushed fire-roasted tomatoes
plus 2 teaspoons kosher salt
dried Italian seasoning (or mix of dried herbs such as basil, oregano, and marjoram)
crushed red pepper flakes
short pasta, such as elbows, campanelle, shells, farfalle, penne, etc.
14 or 15 ounce can of mixed beans, drained and rinsed (I used a can of organic cannellini, butter, and borlotti beans with chickpeas)
Heat the oil in a Dutch oven over medium-high until it shimmers. Add the onions, reduce the heat to medium, and cook, stirring every few minutes, until they are golden brown and translucent, about 10-12 minutes.
Add the garlic and cook for about 3 minutes, giving it an occasional stir.
Add the sherry vinegar, stir, and allow it to cook for a minute or two.
Add the tomatoes, salt, herbs, and crushed red pepper to the pot along with 6 cups of water (I add some of this water to the tomato can and give it a good swirl before adding it to the pot to make sure I get every last bit of tomato flavor). Stir to combine, turn the heat up to high, and bring the mixture to a boil.
Add the pasta, give it a stir, cover the pot, and reduce the heat to medium-high. Cook the pasta one minute less than your package instructs. Lift the lid two or three times during cooking to give the pasta a stir.
Taste the pasta to check for doneness, and when it is just shy of al dente, or cooked to your liking, add the beans and stir to combine and heat them through, one or two minutes. Taste again to check for doneness and seasoning. Serve hot.