| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 4 |
|
Cloves garlic, peeled and minced |
| 1 |
cn |
(8-oz) Hunt's tomato sauce |
| 8 |
oz |
Water (just fill empty sauce can with water) |
| 1 |
cn |
(15-oz) cannellini beans, drained |
| 1/2 |
lb |
Ditalini (if unavailable, substitute elbow macaroni) * |
|
|
Freshly grated Parmesan cheese or crushed red pepper flakes |
INSTRUCTIONS
* I only use half the amount of pasta. The original recipe said to add all
of the pasta to the sauce. However, I found that it dried up too quickly
that way (although still delicious), so prefer to keep them separate. If
you do choose to add all of the pasta at once, leftovers will be especially
delicious cold.
1. In saucepan, saute garlic in oil until golden brown.
2. Add tomato sauce and water; cook 10 minutes.
3. Stir in beans.
4. While sauce continues to cook over low flame, cook pasta.
5. Serve sprinkled with grated cheese or red pepper flakes.
Yield: 4 servings
N. B. This recipe freezes well.
Variation: Can substitute chick peas or black eyed peas for the cannellini
beans. (The original recipe also suggested regular peas, but we didn't like
them as much when this was reheated or served cold.) Posted to EAT-L Digest
16 Mar 97 by Teasel <teasel@JUNO.COM> on Mar 17, 1997
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