Ingredients Jump to Instructions ↓

  1. 1 Cannellini beans

  2. 1 Tomato sauce

  3. 1 cup 237ml Water

  4. 2 Garlic - minced

  5. 2 tablespoons 30ml Olive oil

  6. 1/2 lb 227g / 8oz Elbow or ditalini macaroni Cooked al dente Fresh parsley - chopped Grated cheese

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Fry the garlic in oil gently until golden brown. Add the tomato sauce & water and cook for 10 minutes. Add the beans, stir gently. Drain and add the pasta to the bean mixture. Stir gently. If it gets too thick, add a little water. Add the parsley and serve immediately or the pasta will absorb all the liquid. Sprinkle with cheese and serve with Italian bread (from "Eat This" by Dom Deluise). Posted by Kay Crowley, Boomerville USA * Houston TX * 713-370-1448 From Lin Fields and Carole Walberg


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