Pasta with Red Kidney Beans

I’m posting this recipe for my son. It is one of his favorite pasta dishes and very comforting for dinner on a cold winter evening. The recipe is adapted from one my great Aunt Rosa made.

Pasta with Red Kidney Beans
1/4 cup olive oil
1 medium onion, chopped
2 cloves garlic, chopped
1 carrot, peeled and finely diced
1 rib celery, finely diced
salt and pepper to taste
2 cups tomato purée
2 cups water
8 fresh basil leaves
1/2 teaspoon dried oregano
1-2 teaspoons sugar
1 (15 oz.) can red kidney beans, rinsed and drained
1/4 cup chopped fresh Italian flat leaf parsley
3/4 cup pasta cooking water
3/4 lb. elbow macaroni

Heat oil in a frying pan on medium heat. Add onion and cook 7-10 minutes until soft and turning golden. Add garlic. Cook 1 minute. Add carrot and celery. Add a bit salt and pepper. Cook 5 minutes. Add tomato purée, 2 cups water, basil, oregano and sugar. Cover and cook 10-15 minutes to soften vegetables and evaporate some of the liquid. Add kidney beans and parsley to the tomato sauce. Cook 5 minutes to heat through. Cook pasta in salted boiling water until al dente. Before draining the pasta, set aside 3/4 cup pasta cooking water for the sauce. Then add cooked pasta and reserved pasta water to the tomato sauce with beans. Stir to mix and bring to a simmer. Let cook 3-5 minutes. Taste and adjust salt and pepper if necessary. Pour into a serving bowl. Serves 4-6.

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