Kitchen Clean-Out: Pasta and Beans

After cheating the night before, I knew I had to come up with something I’d like and that was easy last night.  I came up with pasta with an easy sauce and beans.  It wasn’t bad, it wasn’t great but it worked.  And I was able to get rid of the remaining egg noodles, a can of diced tomatoes, and a can of chick peas!

I’ll give you the actual recipe but I subbed chick peas and egg noodles because that’s what I had!

Pasta and White Beans in Light Tomato Sauce

Ingredients:
2 tablespoons olive oil
4 garlic cloves, minced
1 (16 ounce) can tomatoes, chopped
2 tablespoons minced parsley
1 teaspoon dried basil
1 teaspoon dried oregano
1 (15 ounce) can cannellini beans, rinsed, drained (white kidney beans)
1/4 teaspoon salt
1/4 teaspoon pepper
6 ounces pasta, your choice, freshly cooked

Directions:
Heat oil in heavy, large skillet over medium heat.
Add garlic and saute until golden, about 2 minutes.
Stir in tomatoes and cook 5 minutes.
Add parsley, basil and oregano and simmer, stirring occasionally for 15 minutes.
Add beans and cook until heated through, about 5 minutes.
Season with salt and pepper.
Place freshly cooked pasta in bowl.
Pour sauce over and toss thoroughly.
Also nice with grated Parmesan or Pecorino cheese.

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