Pasta e Fagioli (Pasta with Beans) 

Ingredients: 2 tablespoons ANTICA extra virgin olive oil; 1 large onion, diced; 1 can ANTICA cherry tomatoes; 1 can cannellini beans (white beans); 2 cups plain water, 1/2 cup  Pasta di Gragnano  (Ditali), 1 cup freshly grated parmesan, dried parsley, salt and pepper, 2 garlic cloves chopped, 1 tsp. dried basil, 1/2 tsp. dried oregano. 

Set a 3-quart soup kettle over medium heat and add the extra virgin olive oil. When the oil is hot but not smoking add the diced onion and let it sauté  for 3 minutes until translucent. Add the tomatoes and spices. Cook for 15 minutes until the tomatoes soften. Add the beans and the water, bring the soup to a gentle simmer and add the pasta, cook for 10 minutes, stirring occasionally. Season with salt and pepper to taste. At this point the pasta is “al dente,” sprinkle with grated Parmesan. Serve immediately.  Serves 4