Recipe - Mammas Stracciatelle With Tiny Meatballs

16 ounce Can of cannellini beans
8 ounce Can of tomato sauce
1 cup Water
2 Cloves of garlic, minced
2 tablespoon Olive oil
One half pound Elbow or ditalini macaroni,
Cooked al dente
Fresh parsley, chopped
Grated cheese

Fry the garlic in oil gently until golden brown. Add the tomato sauce &
water and cook for 10 minutes. Add the beans, stir gently. Drain and add
the pasta to the bean mixture. Stir gently. If it gets too thick, add a
little water. Add the parsley and serve immediately or the pasta will
absorb all the liquid. Sprinkle with cheese and serve with Italian bread
(from "Eat This" by Dom Deluise). Submitted By JOHN BILECKY
JOHN.BILECKY@CONSULTANT.COM On THU, 01 JUN 95 001200 0400

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini