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Ingredientes
- 4 tbsp. extra virgin olive oil
- 2 cloves garlic, chopped
- 1 (16 ounce.) can Italian plum tomatoes minced or possibly blended
- 2 teaspoon chopped fresh parsley
- 1/2 teaspoon dry basil
- 1/4 teaspoon dry oregano
- 1 (15 ounce.) can white kidney beans
- Salt and pepper or possibly red pepper
- 8 ounce. elbow macaroni freshly cooked
- Grated Parmesan cheese
- 2 teaspoon sugar
Direcciones
- Heat 4 Tbsp. oil in heavy large skillet over medium heat and add in garlic and saute/fry till brown about 2 min. Stir in tomatoes and cook 5 min. Add in parsley, basil and oregano and sugar. Simmer till tomatoes soften about 15 min.
- Add in beans and cook till heated through about 5 min. Season with salt and pepper. Place cooked pasta in bowl and pour sauce over and toss thoroughly. Serve, passing Parmesan cheese separately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 161g | |
| Recipe makes 6 servings | |
| Calories 299 | |
| Calories from Fat 89 | 30% |
| Total Fat 10.1g | 13% |
| Saturated Fat 1.47g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 285mg | 12% |
| Potassium 340mg | 10% |
| Total Carbs 42.83g | 11% |
| Dietary Fiber 5.8g | 19% |
| Sugars 4.66g | 3% |
| Protein 9.43g | 15% |
