Did an aroma ever cross your path - and you thought, '"wow, that reminds me of when I was young". Memories would come shooting back at you of when you were young, walking through the door starving and the house smelled delicious - you didn't even know what it was, but it smelled amazing. This is one of those dishes.

Pasta Fagioli

4 cloves of garlic
4 tbsp. Olive Oil
2 8oz. cans Tomato sauce
2 cups water
1 16oz. can cannellini beans - mash after cooked
1 lb. Ditalini pasta
Locatelli Romano grated cheese
salt, pepper, and sugar to taste
fresh parsley sprigs, chopped

1. In a large saucepan, fry the garlic in Olive oil until slightly golden (do not burn). Add tomato sauce and water - cook for approx. 10 minutes. Add beans and continue to simmer. After heated through - in same saucepan, begin to mash the
   bean mixture until they are no longer whole. Continue to simmer.
2. Cook the Ditalini pasta until al dente (reserve some water when draining the pasta - this is important in case the pasta
   mixture is too dry, just add some reserve accordingly). Mix pasta with bean mixture. Add parsley.
3. Serve immediately, sprinkled with grated cheese and a huge loaf of Italian bread. For those of you who like a little heat
   to their pasta, add a few crushed red pepper flakes to taste. Enjoy!