Special Family Fare
|Garlic||1 Clove (5 gm), crushed|
|Salad oil/Olive oil||1⁄4 Cup (4 tbs)|
|Onion||1 Cup (16 tbs), chopped|
|Canned italian tomatoes||1 Pound, undrained (1 can)|
|Ground pepper||1⁄4 Teaspoon|
|Dried oregano leaves||1⁄2 Teaspoon|
|Chopped parsley||2 Tablespoon|
|Boiling water||1 1⁄2 Quart|
|Shell macaroni/Elbow macaroni / other tubular pasta||4 Ounce (1/2 package 8 ounce size / 2 cups cooked)|
|Canned red kidney beans/Cannellini beans||15 Ounce, undrained (1 can)|
|Grated parmesan cheese||1 Tablespoon|
1 In a 5-quart Dutch oven or heavy kettle, heat oil.
2 Saute garlic and onion, stirring, until golden, for about 5 minutes.
3 Add in the tomatoes, 1 teaspoon salt, the pepper, oregano and parsley.
4 Cover and simmer, for 30 minutes.
5 Gently mash the tomatoes.
6 Meanwhile, In a large kettle, bring salted water to a rapid boil.
7 Add in the macaroni.
8 Bring back to a boil, stirring occasionally with a long fork to prevent sticking.
9 Cook, uncovered, just until tender, for 7 to 10 minutes.
10 Drain well.
11 Add in the macaroni and beans to the tomato mixture, stirring to combine.
12 Simmer for 5 minutes or until thoroughly hot.
13 Serve in individual bowls, sprinkled with Parmesan cheese.