One-Pot Tomato Bean Pasta

Ingredients

• 1 Tablespoon Olive oil - 1 tablespoon
• 2 Count Carrots - 2 medium, diced, diced
• 2 Count Garlic - 2 cloves, minced, minced
• 1 Can Canned crushed tomatoes - 1 (28-ounce) can
• 3 Cup Water - 3 cups
• 12 Ounce Elbow macaroni - 12 ounces
• 1 Can Canned cannellini beans - 1 (15-ounce) can, drained and rinsed, drained and rinsed
• 1 Cup Frozen peas - 1 cup
• 1 Teaspoon Italian seasoning - 1 teaspoon
• 1 Teaspoon Salt - 1 teaspoon
• 0.25 Teaspoon Black pepper - 1/4 teaspoon

Instructions

1. Prep vegetables and beans

   1. *Dice the carrots*, *mince the garlic*, and *drain and rinse the cannellini beans* before starting.

2. Soften the carrots

   2. Heat the olive oil in a large pot over medium heat, then add the carrots and cook for *3 minutes*, stirring until they begin to *soften slightly*.

3. Bloom the seasonings

   3. Add the garlic, Italian seasoning, salt, and black pepper, then stir for *30 seconds* until the garlic smells *gentle and fragrant*.

4. Add pasta, beans, and liquid

   4. Stir in the crushed tomatoes, water, elbow macaroni, and cannellini beans, making sure the pasta is *mostly covered with liquid* and the bottom of the pot is *scraped clean*.

5. Simmer the pasta

   5. Bring to a gentle boil, then reduce the heat to medium-low, cover, and cook for *10 to 12 minutes*, stirring often, until the pasta is *almost tender*.

6. Finish with peas

   6. Stir in the frozen peas and cook uncovered for *3 to 5 minutes*, stirring until the pasta is *tender* and the sauce is *thick and glossy*.

7. Rest and serve

   7. Remove from the heat and let the pasta rest for *2 minutes* so the sauce can *settle and thicken* before serving.