Pasta and Garbanzo Beans

This is a great inexpensive dish that mama used to make for us when she was out of meat. It's vegeterian and delicious!

Ingredients:
3 cups of Italian Marinara Sauce (either homemade or from a bottle)
1/2 onion, finely chopped
3 cloves garlic, finely chopped
1 T. extra-virgin olive oil
1 can garbanzo beans, drained and rinsed
12 oz ditalini pasta - or any small shape of your choice
1 t. salt (for pasta water)
1/2 c. freshly-grated romano cheese (or parmesan if you can't find romano), plus more to pass at the table
1/4 c. fresh Italian flat-leaf parsley, finely chopped

Fill a large stockpot or pasta pot with water and set the burner on high. Meantime, heat the oil in a large saute pan over medium heat. Add the onion and cook slowly for about 5-7 minutes, until the onion is lightly browned and soft. Add the garlic and saute for another minute, just until heated through and fragrant. Remove from the burner, let cool for a minute, then add the marinara sauce and return to the burner. Bring up to a low boil; add the garbanzo beans and lower the heat to medium-low, then cover. While the sauce is simmering, add the salt to the pasta water (which should be boiling by now) and cook the pasta to the al dente stage; drain.

Place the pasta in a large bowl and ladle a generous amount of the sauce over it, as well as the romano cheese and parsley. Toss lightly and serve immediately. MANGIA!