I tried a new type of pasta tonight. It was a black olive pasta made by Wildfare. This was some of the best pasta I have ever had! The other star of this dish were the gigante beans that I made to go along with it.
Ingredients: Simmer gigante beans in a pot for around 8 hours. Flavor the water with salt, garlic, savory, bay leaf, peppercorns. Cook the pasta, the mix it with butter and grated parmigiano reggiano. In another pan, saute white onion, shitake mushrooms, and eggplant. After a few minutes, add in garlic and many spoonful’s of the broth from the beans.
The Looseleaf Cookbook 