Total Calories: 258
1 Pour the oil into a large saucepan. Add the celery and garlic. Cook, stirring frequently, over medium heat until the vegetables are tender and golden, about 10 minutes. Add the tomatoes, crushed red pepper, and salt to taste. Simmer until slightly thickened, about 10 minutes.
2 Add the beans to the tomato sauce. Bring the mixture to a simmer. Mash some of the beans with the back of a large spoon.
3 Bring a large pot of water to a boil. Add the salt to taste, then the pasta. Stir well. Cook over high heat, stirring frequently, until the pasta is tender, but slightly underdone. Drain the pasta, reserving some of the cooking water.
4 Stir the pasta into the bean mixture. Add a little of the cooking water, if needed, but the mixture should remain very thick. Turn off the heat and let stand about 10 minutes before serving.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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