Pasta With Beans

Name: Pasta With Beans
Ingredients: 1 (15-ounce) can tomatoes, undrained; 1 onion, chopped; 1 carrot, diced; 2 garlic cloves, minced; 2 tablespoons chopped fresh parsley; 2 teaspoons chopped fresh or 1/4 teaspoon dried basil; 1 teaspoon dried oregano; 1/4 cup olive oil; 1 teaspoon salt; 1/2 teaspoon pepper; 2 teaspoons sugar (optional); 1 (16-ounce) can cannellini or white kidney beans, rinsed and drained; 8 ounces elbow macaroni, cooked; 2 tablespoons butter or margarine; 1/4 cup shredded Parmesan cheese; Garnish: fresh basil sprigs

16 ingredients

3 steps

Ingredients

1 (15-ounce) can tomatoes, undrained
1 onion, chopped
1 carrot, diced
2 garlic cloves, minced
2 tablespoons chopped fresh parsley
2 teaspoons chopped fresh or 1/4 teaspoon dried basil
1 teaspoon dried oregano
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons sugar (optional)
1 (16-ounce) can cannellini or white kidney beans, rinsed and drained
8 ounces elbow macaroni, cooked
2 tablespoons butter or margarine
1/4 cup shredded Parmesan cheese
Garnish: fresh basil sprigs

Directions

1

Drain tomatoes, reserving 1/4 cup liquid. Chop tomatoes.
2

Saute onion and next 5 ingredients in hot oil in a large skillet over medium-high heat until onion is tender. Add tomatoes, reserved liquid, salt, pepper, and, if desired, sugar. Cover, reduce heat, and simmer 10 minutes. Stir in beans; cover and simmer 10 minutes.
3

Toss cooked macaroni with butter; top with bean mixture, and sprinkle with Parmesan cheese. Serve immediately with French bread. Garnish, if desired.