| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Italian | Soups, Italian | 4 | Servings |
INGREDIENTS
| 16 | oz | Can of cannellini beans |
| 8 | oz | Can of tomato sauce |
| 1 | c | Water |
| 2 | Cloves of garlic, minced | |
| 2 | tb | Olive oil |
| 1/2 | lb | Elbow or ditalini macaroni, |
| Cooked al dente | ||
| Fresh parsley, chopped | ||
| Grated cheese |
INSTRUCTIONS
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 <JOHN.BILECKY@CONSULTANT.COM> On THU, 01 JUN 95 001200 -0400 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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