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Pasta and Beans

1 Tbsp. parsley
1 tsp. Italian basil
6 oz. tomato paste
2 med. onions
1 cup uncooked elbow macaroni
8-10 oz. water
4 cloves garlic
1/4 cup olive oil
1 can red kidney beans (may substitute garbanzo beans)
salt
pepper to taste
water
parmesan or locatelli cheese
basil
parsley

Saute onion (diced) and garlic (minced) in oil until translucent,
add tomato. paste, 8 oz water, simmer two min. Add basil and
parsley, salt and pepper. Cook on low 45 mins. Prior to or during
this time cook macaroni saving a little water to add to gravy if
necessary. Add cheese at end, mix and serve. Add water if needed
(use from macaroni) Serve with Parmesan or locatelli cheese, a
handful or two.

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