 | | Directions | - Heat olive oil over medium heat, add garlic and parsley. Sauté for 2 minutes.
- Add tomato paste and 2 tablespoons water. Sauté 2 more minutes.
- Add pasta and 2 cups water. Bring to a boil then reduce heat and simmer until pasta is cooked.
- Add kidney beans and undrained tomatoes. Stir to combine and heat through. Add more water if necessary.
- Season to taste with salt and pepper.
- Serve with parmesan cheese and crusty bread.
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Prep Time: 10 minutes
Cook Time: 15 minutes
Container: large pan with high sides
Servings: 6
Serving Size: 2 cups
|  | | Ingredients | | - | | 1/2 pound (1/2 16oz. box) Tubetti Pasta or Macaroni |
| - | | 1 can (15 oz.) red kidney beans, rinsed, drained |
| - | | 3 tablespoons parsley - fresh, chopped |
| - | | 1 garlic clove, chopped |
| - | | 1 tablespoon tomato paste - Italian herb |
| - | | 2 cups water, plus 2 tablespoons |
| - | | 4 tablespoons olive oil |
| - | | 1 can (28 oz.) Italian style diced tomatoes |
| - | | salt and pepper to taste |
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