Neapolitan pasta and beans

SERVES 4

400 g of white beans, celery, 1 clove of garlic, 100 g of tomato sauce, 1 teaspoon of tomato paste, 300 g of mixed pasta, oregano, salt and pepper, extra virgin olive oil, red pepper.
PREPARATION "PASTA AND BEANS NEAPOLITAN"

Boil the beans after they have been soaked overnight in water.
Meanwhile, chop celery and fry in a pan with a clove of garlic in olive oil.
Once golden garlic, levatelo from the pan, add a bit of pepper, the pulp and tomato paste (diluted in a little water).

Cook over low heat for about 10 minutes, then season with salt and season with pepper.

Take a ladle of previously boiled beans, put them in a blender and add to the pan with the sauce and cook over low heat for about 20 minutes.

Add the beans to the pot even with a little 'of their cooking water.

together, at this point, the dough mixture, a pinch of oregano and bring the pasta is cooked al dente

When the pasta is al dente, turn off the heat and let stand for five minutes.

Serve piping hot.