pasta with beans

• 1/4 cup olive oil
• 2 large cloves garlic, minced
• 1/8 teaspoon hot red pepper flakes
• 3 peeled plum tomatoes, crushed, from a can
• 1/2 teaspoon salt
• 2 1/2 to 3 cups cooked cannelloni beans, cooking water reserved
• 1 pound cooked ditalini pasta, cooking water reserved

In a 3-quart saucepan, combine the oil, garlic, and hot pepper flakes over medium-low heat. As soon as the garlic begins to color, add the tomatoes and salt. With a wooden spoon, break up the larger pieces of tomato. Increase the heat slightly and sizzle for about 5 minutes. Stir in the cooked beans and enough bean water to cover. Bring to a boil, stirring frequently. Lower the heat and simmer gently for 5 minutes. Stir in the cooked pasta and simmer gently over medium heat for 2 minutes. Add reserved pasta water if necessary.