Ingredients:
3 (6 ounce) cans tomato paste, not sauce
1 cup water
1 (19 ounce) cans white beans, undrained or 1 (19 ounce) cans chickpeas, with their liquid ( I use Progresso)
1 lb ditalini
1 tablespoon olive oil
2 cloves garlic, crushed
Directions:
Heat olive oil in large skillet.
Add crushed garlic and cook until golden brown.
Add tomato paste, water, beans and the liquid.
Stir well, bring to simmer, cover and cook for 1/2 hour.
Cook ditalini until al dente, remove from heat and drain, saving 1/3of the cooking water.
Add tomato sauce mixture.
Serve in large bowl with grated Parmesan cheese and chunks of Italian bread.
Servings: 4-6
Time preparation: 15 min.
Time total: 45 min.