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Mamma Mary's Pasta E Fagioli

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: MAMMA MARY'S PASTA E FAGIOLI
 Categories: Soups, Pasta, Italian
      Yield: 4 Servings
 
      2    Garlic cloves; minced
      2 tb Olive oil
      1 cn Tomato sauce (8 oz)
      1 c  Water
      1 cn Cannellini beans (16 oz)
    1/2 lb 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!
 
MMMMM

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