1 medium onion (or ½ large onion), diced
1 to 2 cloves garlic, minced
1 tbs good olive oil
1 15 oz. can tomato sauce
1 15.5 oz. can cannellini beans, rinsed and drained
Salt and pepper as desired (if at all)
About ½ box of Ditalini or Elbow macaroni, prepared per instructions on box
Heat oil in large saucepan over medium heat. Add onion and garlic, sauteing until just translucent, about a minute or two. Stir in sauce and rinsed beans. Bring to a bubble, and then reduce heat to low. Cook, covered, for 45 minutes, stirring occasionally.
Prepare macaroni per instructions on box. Drain, and return to pot. Stir in sauce and beans over low heat. Remove from heat and serve. Sprinkle with freshly grated parmagianno regianno.
Tip: Add a couple of shelled hard boiled eggs to sauce while cooking for an extra treat. Also, create some onion “scoops” by cutting a medium onion in half lengthwise and then separating the layers. Use an onion “scoop” as a spoon to eat the macaroni and beans. Each time you put it in your mouth you will get the taste of the raw onion with the macaroni. Delicious!