June 25, 2010, Newsletter Issue #271: Pasta & Beans

Tip of the Week

1/4 cup olive oil
3-4 cloves garlic, coarsely chopped
1 can (14-1/2 ounces)whole tomatoes, broken up
1 Tbsp dried oregano
1 tsp salt
pepper to taste
1 tsp garlic powder
2 cans (15 ounces each) cannellini beans
1/2 cup chopped fresh parsley
1/2 pound ditalini pasta
1/4 cup grated parmesan cheese

In a large saucepan, heat the oil over medium-high heat; add the garlic and saute until golden. Allow to cool slightly, then add the tomatoes, oregano, pepper, salt and garlic powder. Reduce heat to medium and cook for 10 minutes, stirring frequently. Add the cannellini and parsley and continue cooking for 10 minutes more, stirring frequently.

Meanwhile, in a medium sized pot of boiling salted water, cook the ditalini until just barely tender. Drain and add to the cannellini mixture. Add the parmesan cheese, mix thoroughly, and serve.

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