> From: Bill Wright >
> Two questions.First, do you know how to spell (I'm going to take a
guess)
> Pasta Fazoola? Second, do you have a recipe to share?

This is how my Italian Grandmother made Pasta fagioli. I found this in a
very old italian cookbook.

Pasta con Fagioli

3 cups water
1 1/4 cups (about 1/2 lb.) Navy Beans
1/2 tsp. salt
2 qts. water
1 tsp. salt
2 Cups (8-oz pkg.) Ditalini
1/4 cup tomatoes, sieved
1 Tbsp olive oil
1/4 tsp. pepper
1/4 tsp. oregano
Grated Parmesan cheese

Heat 3 cups of water to boiling in large saucepan. Meanwhile, wash
thoroughly and discard imperfect beans. Gradually add beans to boiling
water so boiling will not
stop. Simmer 2 min.
and remove from heat. Set aside to soak 1 hr. Add the 1/2 tsp of salt and
return to heat.
Simmer 2 hr., or until beans are tender, stirring once or twice.

Cook pasta in the 2 qts of water. until ditalini is tender. Reserving 1
cup of liquid, drain pasta. When beans are tender, add the drained pasta ,
the 1 cup of reserved liquid. Mix together tomatoes, olive oil, pepper and
oregano. Add to pasta and beans. Simmer 10 to 15 mins. serve immediately.
Sprinkle with grated cheese.

serves 5 or 6



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