Pasta E Fagioli (Pasta Fazool)
Rec.food.recipes/George Magrey(1996)

2 garlic cloves, minced
2 tablespoons olive oil
1 8-oz can tomato sauce
1 cup water
1 16-oz, can cannelini beans
1/2 pound of ditalini, or elbow macaroni
fresh parsley, chopped
grated cheese

In a saucepan, fry the garlic gently in the oil until golden brown. Add the tomato sauce and water, and let cook 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 the pasta will absorb all the liquid. This is good with Italian bread dipped in the sauce. It's good cold the next day, and you can add a little water and warm it up. You can also double the recipe.