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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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A robust mix of white beans and macaroni in a light tomato sauce, ready to serve in under 30 minutes. Ingredients:
4 tablespoons olive oil |
2 garlic cloves, minced |
1 16-ounce can italian plum tomatoes, drained, chopped |
2 tablespoons minced fresh parsley |
1/2 teaspoon dried basil, crumbled |
1/4 teaspoon dried oregano, crumbled |
1 15-ounce can cannellini beans (white kidney beans), rinsed, drained |
salt and pepper |
8 ounces elbow macaroni, freshly cooked |
grated parmesan |
Directions:
1. Heat 3 tablespoons oil in heavy large skillet over medium heat. Add garlic and sauté until brown, about 2 minutes. Stir in tomatoes and cook 5 minutes. Add parsley, basil and oregano and simmer until tomatoes soften, stirring occasionally and breaking up tomatoes with back of spoon, about 15 minutes. Add beans and cook until heated through, about 5 minutes. Season with salt and pepper. Place pasta in bowl. Toss with remaining 1 tablespoon oil. Pour sauce over and toss thoroughly. Serve, passing Parmesan separately.
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