Beans and Macaroni (Pasta E. Fagioli)
Ingredients
- 4 tbsp. olive oil
- 2 cloves garlic, minced
- 1 (16 oz.) can Italian plum tomatoes chopped or blended
- 2 tsp. minced fresh parsley
- 1/2 tsp. dried basil
- 1/4 tsp. dried oregano
- 1 (15 oz.) can white kidney beans
- Salt and pepper or red pepper
- 8 oz. elbow macaroni freshly cooked
- Grated Parmesan cheese
- 2 tsp. sugar
Directions
Heat 4 tablespoons oil in heavy large skillet over medium heat and add garlic and saute until brown about 2 minutes. Stir in tomatoes and cook 5 minutes. Add parsley, basil and oregano and sugar. Simmer until tomatoes soften about 15 minutes. Add beans and cook until heated through about 5 minutes. Season with salt and pepper. Place cooked pasta in bowl and pour sauce over and toss thoroughly. Serve, passing Parmesan cheese separately.