Cook Time: 35 minutes
Ingredients:
- 1 to 2 tablespoons olive oil
- 1 clove garlic, minced
- 1 large onion, chopped
- 1 large can (approx. 28 ounces) tomatoes, broken up
- 1 can (8 ounces) tomato sauce
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon dried leaf basil, crumbled
- 2 tablespoons freshly chopped parsley
- 2 cups cooked small shell or elbow macaroni
- 1 can (15 ounces) kidney beans, undrained
- grated Parmesan cheese
Preparation:
Heat olive oil in a heavy kettle or 5-quart Dutch oven; sauté onion and garlic until onion is tender and golden, about 5 minutes.Add tomatoes, tomato sauce, salt, pepper, oregano and parsley. Bring to a boil. Reduce heat, cover, and simmer for 25 minutes.
Add cooked macaroni and beans to the tomato mixture, stirring well. Simmer for 5 minutes, or until thoroughly heated. Serve in bowls with a sprinkling of fresh Parmesan cheese, or serve Parmesan cheese on the side.
Serves 4 to 6.
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