Ditalini and Beans Recipe

1 oz of olive oil (Extra Virgin)
1/8 tsp of oregano
1/8 tsp of red bell peppers; crushed
1/2 tsp of salt
1 lb of Ditalini
1 can of beans (cannellini)
1 canned broth (chicken)
2 cans tomato sauce (Hunts, 15 oz)
2 garlic cloves; minced
Grated Parmesan
A sprig of parsley

Place a saucepan (2 quarts) with olive oil over medium heat. When the oil is hot, saute the oregano and garlic ’til it is cooked but not brown. This usually takes about half a minute.

Add in the broth, tomato sauce, cannellini beans, and crushed red pepper. Season with pepper and salt. Stir and simmer it for 8-10 minutes.

Meanwhile, cook the pasta as stated in the package instructions ’til al dente. Drain the water. Pour in the tomato and bean mixture. Toss well to coat the pasta evenly. Sprinkle it with grated Parmesan and a dash of black pepper on top. Garnish with a sprig of parsley.

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