Pasta Fazool

This recipe was created by my sister, who in her own right was a fabelous cook. I pay tribute to her by posting her recipe; "Marilyns Pasta Fazool"

My Sister’s Pasta Fazool

Marilyn Boyer
Giorgio Celmo

Ingredients:

½ Cup olive oil

1 Medium onion finely chopped

2 Stalks of celery w/leaves chopped

1 Green pepper cleaned and chopped

1 Clove of garlic finely chopped

1 Teaspoon parsley, fresh if you can

1 Teaspoon basil fresh julienned

1 Can imported pear tomatoes, crushed by hand (28 oz.)

2 Cans red kidney beans

1 Can of tomato paste (6 oz.)

Six ounces of water from tomato paste can, don’t rinse it before.

1 ½ Cups ditalini, or elbow macaroni

1 Cup Shredded Pecorino Romano or Parmesan cheese

Salt and pepper to taste

Directions:

Over medium high, heat olive oil, when it shimmers add onions, pepper, celery and garlic in his order. Cook for about 5 minutes until vegetables soften, add the crushed Italian tomatoes with tomato paste and the 6 ounces of water from the paste can.

Reduce heat and simmer for about 1 ½ hours stirring occasionally. After simmering add 2 cans of red kidney beans with juices. Continue cooking on low heat. Meanwhile cook according to manufactures instructions the  ditalini pasta to aldante, drain pasta and add to sauce and cook for an additional 5 minutes.

To this add fresh basil, and cheese.