1 lb. spaghetti, cooked
19 oz. can cannelli beans
4 cloves garlic, chopped
4 tbsp. chopped Italian parsley, fresh
6 tomatoes from a can of Italian tomatoes
2 tbsp. olive oil

In a large skillet, saute garlic in olive oil. Add tomatoes and cook for 3 minutes on low flame. Add beans and parsley. Cook until beans are heated through. Add this mixture to cooked pasta and sprinkle grated cheese over it. Enjoy.