4 cloves garlic, minced
28 oz can of plum Italian tomatoes with basil
14 to 15 oz can cannellini beans
Red pepper flakes
Grated romano cheese
1/2 pound/box mini shells or tubettini pasta or gluten free pasta
In a large pot of boiling salted water, cook pasta according to package instructions. Drain well and set aside.
Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add garlic and sauté for 3 minutes. Do not burn!
Crush the tomatoes with your hands or a potato masher, and then add in the tomatoes and beans and bring to a boil. Reduce heat, cover, and simmer for about 5 minutes. Add red pepper flakes if you want. And salt and pepper.
Stir in the cooked pasta.
Ladle into bowls and top generously with the grated cheese – serve immediately!