Nothing wrong with that. It’s how our family got through the depression years of the late 1930’s. Mamma would cook pasta e fagioli, better known as past’ e fazool, which cost pennies, but still nourishing and filling. All Italian standbys. Of course, pasta dishes, served in a variety of ways: pasta with peas and onions (no tomato); pasta with peas, onion and tomato sauce; elbow macaroni with a mixture of egg and grated cheese; macaroni omelettes. Or frittata con funghi (mushroom omelette); chicken liver in egg batter; baked chicken pieces with lots of sliced potatoes, sprinkled with parlsey and grated parmesan cheese. All ingredients, low-priced. It was great eating on the cheap.
