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Ingredients

• 1 (15-ounce) can tomatoes, undrained
• 1 onion, chopped
• 1 carrot, diced
• 2 garlic cloves, minced
• 2 tablespoons chopped fresh parsley
• 2 teaspoons chopped fresh or 1/4 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/4 cup olive oil
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 teaspoons sugar (optional)
• 1 (16-ounce) can cannellini or white kidney beans, rinsed and drained
• 8 ounces elbow macaroni, cooked
• 2 tablespoons butter or margarine
• 1/4 cup shredded Parmesan cheese
• Garnish: fresh basil sprigs

Description

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