Ingredients
1
16-ounce can Italian plum tomatoes, drained, chopped
2
tbsp minced fresh parsley
1/2
tsp dried basil, crumbled
1/4
tsp dried oregano, crumbled
1
15-ounce can cannellini beans (white kidney beans), rinsed, drained
8
ounces elbow macaroni, freshly cooked
Directions
1.
Heat 3 tablespoons oil in heavy large skillet over medium heat. Add garlic and sauté until brown, about 2 minutes. Stir in tomatoes and cook 5 minutes. Add parsley, basil and oregano and simmer until tomatoes soften, stirring occasionally and breaking up tomatoes with back of spoon, about 15 minutes. Add beans and cook until heated through, about 5 minutes. Season with salt and pepper. Place pasta in bowl. Toss with remaining 1 tablespoon oil. Pour sauce over and toss thoroughly. Serve, passing Parmesan separately.
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