1 tbsp. oil
1 clove garlic, minced
1/4 onion, chopped fine
2 sm. cans tomato paste
1/2 c. water
1 can shelled beans, drained
1 lb. pasta (chili mac or elbows)

Saute onions and garlic in oil until onions are transparent. Add tomato paste and water. Cook for 20 minutes on low heat, stirring occasionally. Cook pasta according to package directions. Add shelled beans to pasta and stir. Drain some of the water from the pasta and beans until water level is just below the pasta level. Add sauce and stir thoroughly. Serve with Parmesan cheese and Italian bread.