Known colloquially as "pastafazool," this popular Italian dish goes back to ancient times. In the ruins of Pompeii, which as we know had been covered by the ashes of Mount Vesuvius in C.E. 79, thus preserving the everyday life of ancient Romans, a very interesting find was discovered in the local whorehouse--a plate of uneaten pasta e fagioli in its rudimentary form. Apparently whoever was about to sit down to enjoy the meal had barely enough time to put on his pants and run for his life! (I'm assuming that it was a customer and not one of the girls on her lunch break.) Contrary to the legend that Marco Polo had discovered pasta in China and brought it back to Italy during the Middle Ages, ancient Romans were very familiar with pasta--although at that time they did not know about tomatoes. Pasta e fagioli is fairly easy to make, and it is still one of the basic Italian favorites. Here's how to do it:
Ingredients: 2 tablespoons olive oil 1 large onion, minced 1 clove garlic, minced 1 rib celery, minced 1 pound canned plum tomatoes, chopped and seeded 1 pound dried white beans (cannellini) 1 pound elbow macaroni 2 tablespoons dried parsley 1 tablespoon dried basil 1 quart hot water salt and pepper, to taste
Soak beans overnight and drain. In a heavy pot, heat oil and brown onion, garlic and celery. Add tomatoes, salt, pepper, parsley, basil, and beans. Stir well and add hot water. Bring to a boil, then simmer, covered, for three hours or until beans are cooked. Add more hot water if necessary, then add macaroni and simmer, covered, for another 15 minutes or until pasta is done. Serve with grated parmesan cheese and, if desired, crushed red pepper. Serves 10, so it's good for crowds or large families.
