|Garlic||2 Clove (10 gm), minced|
|Canned tomato sauce/Marinara sauce||8 Ounce (1 Can)|
|Canned cannellini beans/Small white beans||16 Ounce (1 Can)|
|Ditalini/Elbow macaroni||1⁄2 Pound|
|Fresh parsley||1 Tablespoon, chopped|
In a large saucepan, gently saute garlic in oil until lightly golden brown.
Add tomato sauce and 11/2 cups water or broth; allow to simmer for 5 minutes.
Drain beans and add, stir gently, continue to simmer.
In a separate pot, cook pasta al dente; drain and add to bean mixture.
Stir gently and add more water, if needed.
Add parsley and serve.
It is delicious.
Sprinkle with parmesan cheese and serve with a crusty piece of Italian bread on the side.