Pasta And Beans

PASTA AND BEANS
(PASTA FAZOOL)
3 cups canned cannellini beans, rinsed and drained
1 celery stick medium diced
1 small carrot medium diced
2 cloves garlic crushed
1/4 cup olive oil
1 cup peeled, diced tinned tomatoes
1 tablespoon tomato paste
1/2 cup water
1 teaspoon dried peperoncino (chili flakes)
salt and pepper to taste
1 cup elbow pasta
METHOD
1. In a good sized pot, saute the celery, carrots and garlic in the olive oil over medium heat.
2. Add tomatoes, tomato paste, water, peperoncino and salt and pepper to taste. Simmer for ten minutes, or until the sauce slightly thickens.
3. Add the beans to the tomato sauce and bring to mixture to a simmer, mashing some of the beans with the back of the wooden spoon.
4. Stir in the pasta and cook, stirring often. If you need it, add a little bit of boiling water and cook pasta till al dente, tender yet firm to bite.
5. If the mixture is too thick add some more boiling water to thin it to your liking. Turn off heat and serve.
6. Serve with a garnish of Italian parsley and greated romano cheese and some crusty bread on the side.