1 lb. box Ditalini pasta
1 can red kidney beans or chick peas
1 large can tomato sauce
1 can water
salt and pepper
To a Dutch oven, add the tomato sauce, one can of water, onion flakes, garlic powder, parsley and salt and pepper.
Simmer for about 1 hour.
Drain the beans and add to the sauce.
Simmer for another hour.
Put a large pot of water on to boil.
Add pasta, follow package directions.
Drain only HALF of the water out of the pot.
Pour the sauce and beans into the pasta.
Serve with Romano cheese.
Pairs Well With
Grew up on this recipe almost every Friday since we could not eat meat.