Ingredients
Scale
- 5 tablespoons olive oil
- 2 garlic cloves, minced
- 1 16-ounce can Italian herb diced tomatoes, drained
- 2 tablespoons fresh parsley, minced
- ½ teaspoon dried basil
- ¼ teaspoon dried oregano
- 2 cups Randall Great Northern Beans, rinsed and drained
- salt and pepper
- 8 ounces elbow macaroni, cooked
- Grated Parmesan
Instructions
- Heat 4 tablespoons oil in large skillet over medium heat. Add garlic and sauté until brown. Stir in tomatoes and cook for 5 minutes.
- Add parsley, basil, and oregano, and simmer until tomatoes soften, breaking up tomatoes with back of a slotted spoon, approximately 15 minutes.
- Add beans and cook until heated through. Season with salt and pepper.
- Place pasta in large bowl and toss with remaining olive oil. Pour tomato and bean mixture over pasta and toss thoroughly. Spoon into bowls and sprinkle with Parmesan.
- Makes 6 servings