pastabean

Pasta and Beans

serves 6

1 tablespoon parsley

1 tablespoon basil

6 oz. tomato paste

2 medium onions

1 cup uncooked elbow macaronis

8 to 10 oz. water

4 cloves garlic

1/4 cup olive oil

1 can red kidney beans (or garbanzo beans)

salt & pepper to taste

parmesan or locatelli cheese (a handful or two)

Sauté onion (diced) and garlic (minced) in oil until translucent. Add tomato paste and 8 oz water, simmer two minutes. Add basil, parsley, salt and pepper. Cook on low coals 45 minutes. Prior to, or during this time, cook macaroni saving a little water to add to gravy if necessary. Add cheese at end, mix and serve.

Thanks to Bruce & Joyce Nelson for this recipe!

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