Ingredients
4 cups elbow macaroni
2 onions, chopped
2 cloves garlic, chopped
6 tablespoons olive oil
2 (8 oz.) cans tomato sauce
2 (1 lb.) cans red or white kidney beans
2 cups water
2 teaspoons salt
Dash of pepper
Pinch of red pepper
2 tablespoons oregano
Garnish
Grated Parmesan cheese (optional)
Directions
Chop onion and garlic fine and cook in oil until onions are limp.
Add tomato sauce, undrained kidney beans, water and seasonings.
Cover and cook slowly for about 20 minutes or until mixture thickens slightly.
Meanwhile cook macaroni until tender according to package directions. Drain.
Just before serving stir into bean-tomato mixture.
Sprinkle with grated Parmesan cheese if desired.
Serves 8.
Notes
The recipe in this entry was taken from the cookbook, "Simple Italian Cookery" by Edna Beilenson. The book was published in Mount Vernon, N.Y. by Peter Pauper Press in 1959. The entire copyright-free cookbook is available at www.archive.org.... Image -- Claude Monet Le dejeuner, panneau decoratif, 1873. | 
