(Serves 4-6)

1 lb pasta such as elbows, shells (I used cellentani for the photo)

• 1 Tb olive oil
• 1 medium onion, thinly sliced
• 6 cloves garlic, sliced
• One 28-oz can diced tomatoes with juice
• 2 Tb fresh rosemary, chopped
• 1 tsp dried oregano
• Optional: ½ bunch swiss chard, chopped. I added chard to mine just because I had it on hand and it sounded good (it was delicious!).
• One 16 oz can white beans such as cannelloni or navy beans, drained and rinsed.
• Salt and pepper to taste
• 1 Tb red pepper flakes
• 2 Tb butter
• ½ cup fresh parsley, chopped
• Freshly grated parmesan or Romano cheese to taste

Cook the pasta until al dente according to package directions and drain.

For the sauce, sauté the onion and garlic in the olive oil for about 8 minutes until just softened. Add the canned tomatoes, oregano, and the rosemary and simmer for ten to 15 minutes. If you are adding chard, stir it in now and allow to soften, about five minutes. Add the beans, salt, pepper, butter, and red pepper flakes. Simmer for a couple of minutes and then remove from heat. Toss with pasta, the parsley, and the grated cheese. Add more cheese on top for individual servings, if desired.