1/2 c. olive oil
1 sm. onion
1 clove garlic
1 (16 oz.) can crushed tomatoes
Parmesan cheese
Parsley
Basil
Water
1/2 lb. Ditalini #24
Salt and pepper

In a saucepan saute onions and garlic in oil until slightly browned. Add tomatoes and beans, cook 1/2 hour. Add parsley and basil to taste. Cook macaroni according to package. Drain about half of the water, leave the rest in the pasta. Add bean mixture, sprinkle with cheese. Serve hot.