A healthy vegan dish to satisfy anyone, it is a traditional meatless Italian peasant dish my mother made every Friday growing up and now I make for my kids. Also known in Italian as Pasta Fagoli. Here I did soak and cook my own cannellini beans (aka white kidney or great northern beans), but you can really use jarred or canned which I usually use. Can also make with gluten-free pasta.
3 cloves of garlic smashed or chopped
1 can or jar of cannellini beans
1 pound of bowtie or elbow macaroni
1 jar or can of seeded and peeled plum tomatoes
rosemary
While pasta cooks, add garlic to two tablespoons of olive oil. When garlic turns golden, add tomatoes and warm through, adding salt and pepper to taste. Add a few chopped springs of rosemary and combine with pasta once ready. Sprinkle with your favorite grated parmesan or pecorino cheese and serve.