Pasta with white beans and tomatoes

Ingredients

Quantity		Ingredient
1	tablespoon	Olive oil
2	mediums	Garlic cloves, chopped fine
1	small	Onion, chopped fine
2	ounces	Light-style ham, thinly sliced, cut into 1/4-by- 1-inch strips
¼	cup	Reduced chicken broth
1	can	Italian white beans (16 oz) (cannellini) rinsed & dried
1	tablespoon	Double-concentrate tomato paste
1	tablespoon	Fresh savory leaves, choppe
1	tablespoon	Fresh basil, shredded
1	tablespoon	Fresh Italian parsley, chopped
2	teaspoons	Sugar
1	teaspoon	Dried oregano
		Cooked Pasta

Directions

In a large skillet or saucepan, heat the oil with the garlic, onion, and ham over moderate-to-high heat. When they begin to brown, after 3 to 5 minutes, add the broth, stirring and scraping to deglaze. Then add the tomatoes, breaking them up with your hands, and stir in the remaining ingredients.

Simmer the sauce until it is thick but still slightly liquid, about 15 minutes. Spoon over cooked pasta (medium to wide strands, ribbons, tubes, or shapes).

Note: to make reduced chicken broth, briskly boil 2 cups of broth until it reduces down to 1 cup (approx. 15 minutes).

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