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

Preparation

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.