Pasta and Beans with Tomatoes

[mos]

Pasta and Beans with Tomatoes
2 1/2 lb fresh tomatoes,coarsely chopped
1/3 cup extra-virgin olive oil
5 garlic cloves, chopped
salt, to taste
1 bay leaf
1 lb cooked pinto beans
1 1/2 cups tube-style pasta (ditalin, macaroni, etc.)
pinch of basil
pepper, to taste
Parmesan to serve
Warm the olive oil and garlic together in a pan. Saute until the garlic is softened but not browned, about 4 minutes. Immediately, add the tomatoes, 1/2 tsp of salt and the bay leaf to the pan. Use a potato masher to crush the tomatoes into fairly fine pieces. turn the heat to high, bring the sauce to a rapid simmer, then reduce the heat to a medium-low and simmer gently, stirring occasionally, until the tomatoe acquire a thick saucelike consistency, about 20 minutes. Add the beans and continue to simmer until all the flavors marry, about 15 minutes. Meanwhile cook the pasta. Drain and add to the pan with the tomatoes and beans. Remove the pan from the heat, stir in the basil and pepper, and check the seasoning. Sprinkle with Parmesan and serve. 4 servings = about 565 calories.