6-8 cloves garlic, finely chopped or pressed
2 medium onions, chopped
dried Italian seasoning
2 cans diced tomatoes
2 cans dark red kidney beans, 15 oz. each
2 cans light red kidney beans, 15 oz. each
2 cans white kidney beans (Cannellini), 15 oz. each
1 can tomato sauce, 15-24 oz. or more.
1/2 cup olive oil
1 teaspoon red pepper flakes
salt and black pepper to taste
1 lb. ditalini or short rigatoni pasta
In a large stewpot warm the olive oil over medium heat. Either finely chop garlic into oil or use a garlic press. Do not brown garlic, simmer in oil until it begins to cook and become aromatic. Add Italian seasoning and basil to oil and garlic. I use a good size pinch of each, use whatever amount you want for your taste. Add red pepper flakes. Simmer for a few minutes then add onions. Cook until they begin to become translucent, stirring frequently.
Once onions are cooked add tomato sauce, diced tomatoes and all beans. Do NOT drain liquid from beans, add it into the sauce. Stir well. Bring entire mixture almost but not quite to a boil. When you start to see some frothing on the surface lower heat immediately to a low/moderate simmer. Add salt and black pepper to taste. Cover pot and allow to simmer for at least one hour, two or more is even better because it allows the beans to start breaking down a little to thicken the sauce. Stir occasionally, keep heat low enough that it doesn't burn at bottom of pot.
When sauce is ready, boil, drain and rinse pasta according to package directions. Add pasta to sauce and stir well. I sometimes spice it up with a little extra ground red pepper on top as well.
I sometimes bulk up this recipe with a couple of extra cans of beans if I want to stretch it.