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Pasta with Beans

Yield 4 servings

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

How to Make It

  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.