LUIGI'S PASTA FAJOLI

This recipe, as evidenced by the Luigi prefix, comes to us from Uncle Keith. It also comes to us from a 3rd generation Italian-American, as evidenced by the spelling. (And my pointing this out comes courtesy of my German background, as evidenced by my anal retentiveness.) I looked in my Italian cookbook. It's supposed to be spelled Pasta e Fagioli. Huh. That's sure not what it sounds like. Everybody I know pronounces it Pasta Fazool. Aunt Mary even spells it that way. And I say it that way too... looking surreptitiously over my shoulder, of course, to make sure that no first-generation Italian-Americans are giggling behind their fists at me. Whatever. Try it. You'll like it. This is one of the dishes my Italian grandmother prepared that was actually edible.

INGREDIENTS

6 TBS extra virgin olive oil 8 - 10 cloves of garlic, chopped 2 - 4 inch piece of pepperoni, chopped (optional) 1 small can whole tomatoes, chopped 2 cans white beans 1/2 tsp ground marjoram 2 cups hot water 1 lb pasta shells

DIRECTIONS

Heat oil in skillet; add chopped garlic and pepperoni (optional); simmer 2 or 3 minutes, stirring frequently. Add marjoram, beans, and 1 cup of water; continue cooking over low heat for 5 minutes. Add cut up tomatoes and remaining water and simmer for 30 minutes. Pour over cooked pasta (don't overcook pasta) and mix. Pour a touch of virgin olive oil over mix and serve. Serve with a green salad and French bread. Variation courtesy of Aunt Mary: substitute ham for the pepperoni.

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