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PASTA E FAZUL

2 or 3 cloves garlic, minced
1 can (16-ounce size) navy beans (rinsed well)
2 scallions, finely chopped
1/2 cup dry red wine (may substitute vegetable broth)
1/4 cup olive oil
2 cups uncooked ditalini (little tubes of pasta) or tiny shells
Salt and pepper to taste
Crushed red pepper or cayenne (optional)

1 can (8-ounce size) tomato sauce
1/4 cup margarine
3/4 cup water
1 teaspoon Italian seasoning

Combine sauce ingredients and heat until blended.

Saute scallions in oil, being careful not to burn.

Add wine and simmer for 3-5 minutes. Add minced garlic and continue
to simmer for about 1 minute. Add sauce followed by rinsed beans.

Cover pan and simmer on low.

Cook pasta in 5-6 quarts of salted water for about 6-7 minutes.
Drain and add to bean mixture. Stir well and let simmer together
for 3 minutes.

Salt and pepper to taste. If you like some zip to it add crushed
red pepper or cayenne. If too thick, may add additional water.

Serve with freshly grated Romano cheese on top and warm bread.

Note: If you don't plan to serve all the pasta at the same time,
reserve part of the sauce until heating the leftover pasta. The
pasta absorbs the sauce.

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