White Beans and Noodles in Tomato Sauce (Naples)

Pasta

Ingredients

Shelled fresh white beans - 1 pound

Salt

Ripe tomatoes - 3 1/2 pounds

Garlic, crushed - 2 cloves

Olive oil - 1/2 cup

Finely chopped fresh oregano - 1 tsp

Parsley, fine chopped - 2-3 sprigs

Hot chili pepper - small piece

Cannolicchi noodles - 3/4 pound

Fresh basil, finely chopped - 2-3 sprigs

Cook the beans in a large pan of salted water until tender, about 1 hour. Peel and chop the tomatoes, and rub them through a sieve. If using canned tomatoes, chop them finely; dilute the tomato  paste with a little water, and mix the two together.

Saute the garlic cloves in oil in a large pan and when brown discard them. Add the tomatoes, oregano, parsley and chili and cook over a high heat until the sauce is thick. Drain the beans and stir them into the tomato sauce. Simmer for 10 minutes.

In another large pan of salted water boil the noodles until tender but firm. Drain and add to the beans. Stir gently and simmer for 5 minutes longer. Remove the piece of chili, sprinkle with basil and leave for 2 minutes before serving. 

Serves 6