Mamma's Pasta E Fagioliitalian, soups 16 oz can of cannellini beans 8 oz can of tomato sauce 1 cup water 2 cloves of garlic, minced 2 tablespoon olive oil 1/2 lb elbow or ditalini macaroni, 1 cooked al dente 1 fresh parsley, chopped 1 grated cheese Fry the garlic in oil gently until golden brown. Add the tomato sauce & water and cook for 10 minutes. Add the beans, stir gently. Drain and add the pasta to the bean mixture. Stir gently. If it gets too thick, add a little water. Add the parsley and serve immediately or the pasta will absorb all the liquid. Sprinkle with cheese and serve with Italian bread (from "Eat This" by Dom Deluise). Submitted By JOHN BILECKY |
