Fusilli With Tomato Bean Sauce

We haven’t had this meat-free pasta for a long time, but it’s delicious, and perfect for supper on a cool fall night.

The recipe is adapted from Quickies 2, which is packed with easy, tasty meal ideas.

Serve a nice tossed salad on the side, and it’s a great supper.

Fusilli With Tomato and Beans

• 1 large onion, chopped
• 3 large garlic cloves, minced
• 1 tbsp olive oil
• 1 28-oz can diced tomatoes, undrained
• 2 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 19-oz can kidney beans
• 1 pound gluten free fusilli, cooked
• 1/4 cup grated Parmesan

1. Sauté onion and garlic in olive oil, about 5 minutes.
2. Add tomatoes, basil, salt and pepper, and bring to a boil.
3. Stir in kidney beans.
4. Reduce heat to low and simmer, uncovered, until thickened, stirring frequently.
5. Toss with fusilli and Parmesan.

Serves 6 to 8.

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