A New Go-to Recipe

I've found a new recipe that meets all of my requirements for a great meal--fast, easy, inexpensive and requires ingredients that are staples of my pantry. Oh, and tasty. Tasty matters, too, I guess. Additionally, this recipe makes a lot and reheats beautifully. Recipes that meet all of my criteria are so singular that I have to share when I find one.


Pasta Fazul

5 servings (I don't know what size servings they're talking about. I'd say it's much more like 8 servings, even if you eat it as a one-dish meal)

Ingredients
3 cloves garlic, minced (jars of already minced garlic are one of my favorite cooking time-savers)
1 onion, chopped
1 carrot, finely chopped (I got a food chopper for Christmas and it was the perfect thing for chopping the carrots and the onions. Thanks, Mom!)
2 tablespoons chopped fresh parsley (I had fresh parsley in my garden when I started making this. Lately I've been using 2 tsp. dried parsley flakes. It's not quite as pretty, but I don't notice a flavor difference.)
2 teaspoons dried basil
1 teaspoon dried oregano
4 tablespoons olive oil (I probably only use 2, but I never measure. I keep my olive oil in a squeeze bottle and just squeeze it in until it looks right)
1 (14.5 ounce) can whole peeled tomatoes (I use diced and just dump the whole thing in. Forget measuring out can juices like the recipe says. Who has time for that?)
2 cups cooked cannellini beans, drained and rinsed (I usually use Great Northern beans--mostly because my normal grocery store never has Cannellini, but I've also found that I like their firmer texture in this dish. I also just use two cans of beans instead of measuring out 2 c. and having a 1/4 can leftover)
8 (1 3/4 c.) ounces dry macaroni
2 tablespoons butter
1/4 cup grated Parmesan cheese
salt and pepper to taste

Directions
In a large skillet, saute garlic, onion, carrot, parsley, basil and oregano in olive oil until onions are tender.
Add the tomatoes plus 1/4 cup of the can juices and the salt and pepper. Cover and stir frequently, simmering for 10 minutes or until vegetables are tender. Add the cannellini beans and cover. Simmer for 20 minutes. (I throw the tomatoes & beans in together. Who can wait around for things to simmer incessantly?)
Cook macaroni according to package directions, drain and toss with butter and Parmesan cheese. Add to cannellini bean mixture. Serve immediately with additional Parmesan cheese, if desired.