Pasta e Fagioli Arrabbiata

• 3 cups farfalle (bow-tie pasta), uncooked
• 2 Tbsp. extra virgin olive oil
• 1 cup each chopped celery, green peppers and onions
• 1 clove garlic, minced
• 1 jar (650 mL) Classico di Roma Arrabbiata Spicy Red Pepper Pasta Sauce
• 1 can (19 fl oz/540 mL) cannellini beans, rinsed

1. Cook pasta as directed on package, omitting salt.
2. Meanwhile, heat oil in large nonstick skillet on medium heat.
3. Add vegetables; cook 6 to 8 min.
4. or until softened, stirring occasionally and adding garlic for the last minute.
5. Stir in pasta sauce and beans; cook 5 to 7 min.
6. or until heated through, stirring frequently.
7. Drain pasta.
8. Serve topped with pasta sauce mixture.

farfalle, extra virgin olive oil, celery, clove garlic, red pepper

Taken from www.kraftrecipes.com/recipes/pasta-e-fagioli-arrabbiata-187874.aspx (may not work)