Yield: 8 Servings
Measure | Ingredient |
---|---|
1 pounds | Ditallini Pasta -- (salad |
\N \N | Macaroni) |
¼ cup | Olive Oil |
1 \N | Clove Garlic -- minced |
2 larges | Green Peppers -- chopped |
1 cup | Onions -- chopped |
1 cup | Celery -- chopped |
½ teaspoon | Salt -- (optional) |
1 teaspoon | Black Pepper |
\N \N | Sprinkle Of Parsley |
1 \N | 28 Oz. Can |
1 can | Water -- use puree can |
2 cans | Cannelini Beans -- (white - |
\N medium | Size c |
\N \N | Salt To Taste -- (optional) |
\N \N | Tomato Puree |
Cook pasta according to package directions. While pasta is cooking, heat oil in a large saucepan. Add garlic, green pepper, onion and celery. Saute until soft or tender. Add puree with 1 can water, then add seasoning. Cook on low for ½ hour. Add beans and stir. Drain pasta in a colander and add bean mixture. Toss well.
Recipe By : pamram@... (Pam Ramsey)