Pasta E Fagioli

By ldijoe

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.

Variations: Omit the can of tomato sauce and it becomes a "white sauce" utilizing the white bean juice.

Pasta e fagioli is great with sprinkle of crushed, dried hot pepper flakes.

You can replace cannellini beans with a can of chick peas, sweet peas, blackeye peas, or lima beans.

Ingredients

• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 1 8-oz. can tomato sauce
• 1 cup water
• 1 16-oz. can cannellini beans
• 1/2 pound of ditalini or elbow marcaroni
• fresh parsley, chopped
• grated cheese

Details

Preparation time 10mins
Cooking time 25mins

Preparation

Step 1

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 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.