---------- Recipe via Meal-Master (tm) v8.03
  
       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!
  
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