Pasta e Faggioli

Ingredients:

• 2 tins cannelinni beans
  
• 1 small tin crushed tomatoes
  
• 3 large garlic cloves
  
• 1/2 lb bacon
  
• 3 oz FRESH parsley
  
• Olive Oil
  
• Salt
  
• Pepper
  
• Thin spaghetti or Penne pasta

Directions:
Fry garlic and bacon in olive oil. Add tomatoes and cook on low heat for 20 minutes. Add beans and chopped parsley (don't drain beans). Add 2 pints of very hot water, bring back to boil, add black pepper and salt and leave to simmer. Occasionally use masher to squash beans (this is very important). Simmer for 1 hour - squashing and stirring.
When water level has dropped 1-2" add approximately 1 cup of penne pasta or approximately 1" of broken thin spagetti. When pasta is almost cooked, add 3 tablespoons of olive oil, stir, and cook for another 5 minutes. Turn off heat and let stand until pasta is properly cooked.
Serve with diced raw onions.

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