Pasta Fagioli

Begin the sauce/broth by frying the garlic (and onion if you chose) in the olive oil until brown. Chop the tomatoes, add them, the hot pepper, oregano, and let stew for a couple of minutes. Add the beans and the chicken broth and let cook until beans are hot. Cook the pasta separately until it's al dente. Take the broth off the heat, add the pasta, serve. Serve with a grated pecorino romano. (The pecorino is sharper than the usual parmesan and is much more traditional to the flavors of Southern Italy.)