Pasta Fagiole

Pasta Fagiole/Janet George- Gourmet Curiousities

2 Tbsp. Extra Virgin Oil
1 Garlic Clove, minced
1 C. chicken broth
1 (14oz.) Can Stewed Tomatoes, with Italian seasoning
1 (19 oz) Can Cannellini beans, rinsed
3 Tbsp. chopped fresh basil
6 oz tubetti or ditalini pasta
2 Tbsp. freshly grated parmesean

Accompaniment:  grilled or toasted bread

Heat 1 tbsp. oil in a 3-qt. saucepan over moderate heat until hot but not smoking, then cook garlic, stirring until fragrant-- about 30 seconds.  Stir in broth and tomatoes with their juices and bring to a boil, breaking up tomatoes with a fork.

Add beans, pasta, 2 tbsp. basil, and parmesan and boil... stirring frequently, until pasta is al dente.
Let stand 5 minutes before serving.  (Pasta will continue to absorb liquid).  Stir in remaining tablespoon basil and pepper to taste.

Drizzle with remaining tablespoon oil and serve immediately.