Quickish Pasta & Beans

1 onion, chopped fine
1 carrot, chopped fine
1 celery stalk, chopped fine
1 T. olive oil
Coarse salt
1 19-oz. can cannellini beans, rinsed and drained
1 14-oz. can tomatoes
Freshly ground black pepper
Crushed red pepper
Pinch of dried oregano
3/4 lb. spaghetti or linguini, broken into 2-inch pieces
1/2 c. chopped fresh flat-leaf parsley
Extra-virgin olive oil, for drizzling
Freshly grated Pecorino, for serving

Put the onion, carrot, celery, and oil into a large saucepan. Season with salt and cook over medium heat until the vegetables have softened and the onion is translucent, 8-10 minutes.

Stir in the beans. Crush the tomatoes and add them, along with any juice from the can. Fill the tomato can with water and pour that in. Season with salt, pepper, and crushed red pepper, and crumble in the oregano. Bring to a boil over high heat, then reduce to a simmer.

Fill a large pot with water and bring it to a boil. Salt the water and add the pasta. Cook until the pasta is almost al dente; it will finish cooking in the sauce. Scoop our about a cup of the pasta water, then drain the pasta.

Pour the pasta into the sauce and bring to a boil. Stir in the parsley and enough of the pasta water to keep the sauce soupy.

Divide among 4 bowls, drizzle with extra-virgin olive oil, and serve immediately. Pass the cheese on the side.

Serves 4.

Adapted from Tasty cookbook, p. 164.