Pasta E Fagioli (Macaroni and Beans)

INGREDIENTS:

• 1/4 cup Olive Oil
• 2 Garlic Cloves, sliced
• 1 large Onion, diced
• 1 lb Can Italian Tomatoes
• 1/4 teaspoon Oregano
• 1 tablespoon Parsley, chopped
• 1 cup Ditali, small shells or small elbow macaroni
• 2 cups canned Cannelini (navy beans) or Red Kidney Beans, undrained.

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DIRECTIONS:

Heat oil in a large, heavy skillet. Fry garlic until brown, discard.  Fry onions
slowly until soft.  Add tomatoes, salt pepper oregano and parsley. Simmer
30 minutes.  Cook macaroni until just tender, drain.  Add macaroni and beans
to tomato mixture and simmer over low heat, about 5 minutes.  Serve hot.
Serves 4

Comments: 
My mother, Emily Merolla Irolla, gave me this recipe. Her family came from the
Sorrento area.