2 (19 oz.) cans Cannellini (white kidney) beans
1/3 c. olive oil
3-4 cloves garlic, coarsely chopped
3-4 ripe plum tomatoes, coarsely chopped
2 tbsp. chopped parsley
Crushed red pepper (optional)
8 oz. small pasta (elbows, ditalini, etc.)
Grated Romano cheese

Saute garlic in olive oil in large pot until lightly browned. Add tomatoes, parsley, and sprinkle red pepper to taste. Keep pot on medium-high heat until tomatoes are soft, then add the beans. Stir gently and add in 1 can of water (using one of the bean cans). Bring to a boil, then simmer about 15 minutes.

At this point, you can cover and turn off heat until almost serving time or raise to a boil and add pasta. Once pasta is added, lower to medium heat and stir frequently. If too thick add a bit more water. Do not overcook pasta. When pasta is al dente, the dinner is ready. Serve with grated cheese and additional crushed red pepper.