- 2 garlic cloves, minced
- 2 Tbsp olive oil
- 1 8-oz can tomato sauce
- 3/4 c water or chicken stock
- 1 16-oz cannellini beans
- 1 c ditalini, cooked al dente
- 1/4 c chopped fresh parsley, for garnish
- Parmesan cheese
- 1/2 tsp red pepper flakes, optional
In saucepan, saute garlic gently in oil until golden brown. Add tomato sauce and water; simmer for 10 minutes. Add beans, cook 5 minutes more.
Add ditalini; stir gently, continue to simmer until flavors have assimilated. If it gets too thick, add a little more water.
Sprinkle with parsley, grated Parmesan and hot pepper flakes, if desired.