1 can whole tomatoes (32 oz.)
1/4 cup olive oil
2 cloves garlic (chopped)
3 Tablespoon dried oregano
3 Tablespoon dried parsley
salt to taste
2 cups elbow pasta (cooked)
1/2 can white kitney beans
Puree tomatoes, place in a sauce pan. Add olive oil, garlic and spices.
Bring to a boil. Cover and simmer for 10 minutes. Uncover and simmer for
another 10 minutes. Pour sauce over cooked pasta and add beans. Mix, warm
and serve.
Pasta
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