Pasta with cannellini beans

Preparation

Sauté gently in a saucepan with the oil, the peeled clove of garlic. Add the cooked cannellini beans without added salt along with all their preserving liquid and add more water to cover the beans. Bring to a boil and pour in the macaroni, stirring occasionally to prevent the pasta and beans from sticking to the bottom of the saucepan. Add the fresh or dried rosemary one minute before turning off the stove. Serve hot or warm.