Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Garlic cloves; minced |
| 2 tablespoons | Olive oil |
| 1 can | Tomato sauce (8 oz) |
| 1 cup | Water |
| 1 can | Cannellini beans (16 oz) |
| ½ pounds | Ditalini or elbow macaroni |
| \N \N | Fresh parsley; chopped |
| \N \N | Cheese; grated |
In a saucepan, fry the garlic gently in the oil until golden brown.
Add the tomato sauce and water, and let cook for 10 minutes. Add beans, stir gently, continue to cook on simmer. Cook ditalini or elbow macaroni al dente, drain and add to bean mixture. Stir gently.
If it gets too thick, add a little more water. Add parsley. Serve immediately, or else the pasta will absorb all the liquid. This is so good that I would double the recipe, because it is delicious when sprinkled with grated cheese, with Italian bread dipped in the sauce.
Some people love it cold the next day, or you can add a little water and warm it up. Enjoy! Serves 4.
VARIATIONS: Omit the can of tomato sauce and it becomes a "white sauce" utilizing the white bean juice. Pasta e Fagioli is great with a sprinkle of crushed, dried hot pepper flakes. ALTERNATIVE: Replace cannellini beans with a can of chick peas, sweet peas, black eye peas or lima beans - whatever matches your wallpaper best!