I never make this dish the same way twice. I guess that’s because I usually make it when I have leftover cooked beans or diced tomatoes—or both—in the refrigerator. I’ve written down the approximate amounts of the ingredients I used the last time I cooked it, but you can really use what you have on hand, in the proportions that look good to you. The basic method is to make a simple tomato sauce, add some cooked beans, add boiling water and some short dry pasta, and cook until the pasta is done.

This recipe will make a thick, almost stew-like dish. If you want to make it serve more people, or would just rather have a pasta and bean soup, add more water or vegetable or chicken broth until you get the desired consistency.