Uncle Danny's Pasta Fagioli

Another blessing has come my way. My Aunt and Uncle came to visit from Pittsburgh, PA over the past couple of days, and as usual, it was a 5 day feast of eating wonderful foods and fellowship. Yesterday, I asked my Uncle to come over and teach me how to make his fabulous Pasta Fagioli. It's a big hit in our family and my Uncle makes it simple with a few ingredients. The way the flavors marry, you would think that is was filled with different seasonings. The kids love it and he made us a big pot yesterday which we will eat this all week with a big smile on our faces. Thanks, Uncle Danny!!

Recipe for Pasta Fagioli
Serves a lot

Ingedients:

1/2 box of ditalini pasta, cooked al dente
1 28 oz can of Hunts tomato sauce
1 15 oz can of Hunts tomato sauce
2 cans garbanzo beans, rinsed
2 medium onions, chopped
2 celery stalks, chopped
2 cloves garlic, minced
2 T canola oil

Fresh basil
Salt and pepper to taste

Instructions:

Saute garlic in oil until it is fragant. Add chopped onions and celery until cooked.
Add tomato sauce with one can of water from small can. Let simmer 15 minutes.
Add cooked ditalini and chick peas and simmer slowly for another 15 minutes.
Season to taste and add fresh basil.

The key here is not to overcook the pasta. This is one of those dishes that are best the next day.