Saute garlic until golden. Add 2 cans of Del Monte tomato sauce, salt and pepper to taste. Bring to a boil. Cover and simmer for 20 minutes. Add 2 cans of cannellini beans with juice (do not drain), stir and bring to second boil. Cover and simmer 20 minutes.
While sauce is cooking, cook 1 pound of elbow macaroni according to package directions. When macaroni is cooked, reserve some of the water (about 1 cup). Pour sauce over macaroni and mix well. If mixture is too dry, add the water reserved from macaroni a little at a time until moist enough.