Mom walks us through Grandma’s Pasta Fazool recipe, which is how most ItalianAmericans say pasta and beans. Most Italians pronounce it as Pasta e Fagioli, but no matter how you say it, Pasta Fagioli is a wonderful stickto yourrib pasta dish. Our mother shows us how to make pasta e fagioli as our grandmother cooked it. There are many variations of this pasta with beans recipe, but I’m sure you will enjoy this one. Very simple to prepare and made of only a few ingredients. Great anytime, but especially comforting on a brisk winter evening.

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Ingredients:
• 1 lb. of spaghetti (broken up)
• 1 lb. of ditalini pasta
• 2 cans 14 oz. cans of cannellini beans
• 5 fresh basil leaves
• 2 cups of chopped celery with leaves
• 4 cloves of garlic (minced)
• 2 28oz. cans of plum imported plum tomato (purred)
• ¼ cup of olive oil
• ½ cup of grated parmesan cheese
• 1 TBSP of butter
• Salt and pepper to taste
• 2 cups of reserved pasta water

Directions:
1. First, cut up all your veggies.
2. In a large pan on medhigh heat add the olive oil and celery (cook for 3 minutes).
3. Add minced garlic and cook for 2 more minutes.
4. Add fresh basil and pureed tomato.
5. Add 2 tsp. of salt, ½ tsp. of black pepper and ½ tsp. of dried oregano.
6. Add 1 TBSP of butter
7. Cook sauce for 30 minutes, frequently stirring.
8. Cook pasta per package instructions (al Dente)
9. Before pasta is cooked reserve 2 cups of pasta water.
10. Once pasta is cooked, drain, and then add sauce and pasta water into the pot.
11. Stir in sauce and let cook for 2 minutes.
12. Enjoy!

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