Pasta Fagoli

Ingredients

• Evan’s dry small white beans (16 oz.)
• 1 Stalk of Celery, chopped (including leafy parts)
• 1 Tablespoon of salt
• ½ Cup Olive oil
• 1 Teaspoon Oregano
• 1 Teaspoon Basil
• Large can of Progresso Plum tomatoes w/basil, blended 3-4 seconds.
• ½ lb. Ditalini pasta

Cooking Instructions

Clean beans and then put them in a large pot in water about 2 inches above them. Bring beans to a boil and lower heat to simmer. Add celery to beans with at least 1 tablespoon of salt. Add olive oil, oregano, basil and ½ can of tomatoes. Let sauce cook for at least 1 hour. Cook pasta to Al dente, strain and add to bean sauce. The consistency should be half pasta, half beans.

Note: Always use a wooden spoon with boiling beans. Never interrupt the boiling process or the beans will not cook properly

History: Grandpa’s Aunt Azia Conchetta taught Grandma this recipe. She came over to the house because Grandpa saw that Grandma had used the canned beans to make the sauce. He told her that wasn’t how you make it and called Azia over. Azia didn’t speak English very well, but Grandma must have understood her pretty well because she makes this dish so well that a person could live off it alone for a lifetime!