INGREDIENTS
- 2 garlic cloves, minced
- 2 Tbsp. olive oil
- 1 8-oz. can tomato sauce or crushed tomatoes
- 1 C. water
- 1 16-oz. can cannellini beans
- 1/2 lb. ditalini or elbow macaroni
- grated cheese
- chopped fresh parsley
INSTRUCTIONS
In a saucepan, fry the garlic gently in the oil until golden brown. Add the tomato sauce and water, and let cook 10 minutes. Add beans, stir gently, continue to cook on simmer. Cook pasta 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 I would double the recipe, because it is delicious when sprinkled with grated cheese. Some people love it cold the next day, or you can add a little water and warm it up.
Recipe by Peggy
Peg's Favorite Recipes 
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