1 lb Ditallini Pasta — (salad
Macaroni) 1/4 c Olive Oil
1 Clove Garlic — minced
2 lg Green Peppers — chopped
1 c Onions — chopped
1 c Celery — chopped
1/2 ts Salt — (optional)
1 ts Black Pepper
Sprinkle Of Parsley 1 28 Oz. Can
1 cn Water — use puree can
2 cn Cannelini Beans — (white –
md Size c Salt To Taste — (optional) Tomato Puree Cook pasta according to package directions. While pasta is cooking, heat oil in a large saucepan. Add garlic, green pepper, onion and celery. Saute until soft or tender. Add puree with 1 can water, then add seasoning. Cook on low for 1/2 hour. Add beans and stir. Drain pasta in a colander and add bean mixture. Toss well. Recipe By : pamram@bev.net (Pam Ramsey)