Ingredients Jump to Instructions ↓

  1. 4 tablespoons olive oil

  2. 2 garlic cloves , minced

  3. 1 16-ounce can Italian plum tomatoes , drained, chopped

  4. 2 tablespoons minced fresh parsley

  5. 1/2 teaspoon dried basil , crumbled

  6. 1/4 teaspoon dried oregano , crumbled

  7. 1 15-ounce can cannellini beans ( white kidney beans ), rinsed, drained salt and pepper

  8. 8 ounces elbow macaroni , freshly cooked Grated Parmesan

Instructions Jump to Ingredients ↑

  1. How to make it Heat 3 tablespoons oil in heavy large skillet over medium heat. Add garlic and sauté until brown, about 2 minutes. Stir in tomatoes and cook 5 minutes. Add parsley, basil and oregano and simmer until tomatoes soften, stirring occasionally and breaking up tomatoes with back of spoon, about 15 minutes. Add beans and cook until heated through, about 5 minutes. Season with salt and pepper. Place pasta in bowl. Toss with remaining 1 tablespoon oil. Pour sauce over and toss thoroughly. Serve, passing Parmesan separately.


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