(1) 12 oz. can tomato paste
(1) small onion
(2) tablespoons extra virgin olive oil
(1) teaspoon salt
(1/4) teaspoon freshly ground black pepper
3 or 4 fresh basil leaves
(1/4) teaspoon dried oregano flakes
(1) pound small elbow or similar pasta.
(1) 12 ounce [approximate] can of white kidney beans
red pepper flakes [optional to taste]
Dice onion into fairly small pieces and sauté in olive oil over medium heat until just lightly colored. Put all ingredients into a 1 quart oven-save pan along with
2 cups of water. Cover and cook in the center of a 330* oven for approximately 1 hour.
Cook pasta as directed on the package. When pasta is nearly done add the beans to the boiling pasta. Drain pasta reserving about 1/2 cup of the cooking water. In a nice serving bowl combine the pasta/beans with the sauce. Add some of the cooking water back in as desired. There should be a rather soupy consistency to this finished dish.
Add a loaf of good Italian or garlic bread and your favorite Chianti and mangia!