Recipe - Mamma Marys Pasta E Fagioli

2 Garlic cloves; minced
2 tablespoon Olive oil
1 cn Tomato sauce (8 oz)
1 cup Water
1 cn Cannellini beans (16 oz)
One half pound Ditalini or elbow macaroni
Fresh parsley; chopped
Cheese; grated

In a saucepan, fry the garlic gently in the oil until golden brown. Add
the tomato sauce and water, and let cook for 10 minutes. Add beans, stir
gently, continue to cook on simmer. Cook ditalini or elbow macaroni al
dente, drain and add to bean mixture. Stir gently. If it gets too thick,
add a little more water. Add parsley. Serve immediately, or else the pasta
will absorb all the liquid. This is so good that I would double the recipe,
because it is delicious when sprinkled with grated cheese, with Italian
bread dipped in the sauce. Some people love it cold the next day, or you
can add a little water and warm it up. Enjoy! Serves 4.

VARIATIONS: Omit the can of tomato sauce and it becomes a "white sauce"
utilizing the white bean juice. Pasta e Fagioli is great with a sprinkle of
crushed, dried hot pepper flakes. ALTERNATIVE: Replace cannellini beans
with a can of chick peas, sweet peas, black eye peas or lima beans
whatever matches your wallpaper best!

Posted to MCRecipe Digest V1 #238

Date: Wed, 09 Oct 1996 12:28:00 EDT

From: coloradopegg@juno.com (peggy g seevers)