Monday, November 7, 2011

Pasta Fagioli

This recipe from one of the Italian grandmothers goes back to my days of living in the Bronx. Easy and inexpensive to make, but hearty and filling.

Of course she never gave me exact amounts because she, herself, never measured her ingredients when she cooked.

This is my adaptation:

One cup of ditalini pasta, cooked al dente (elbows can be subbed)
One 15 oz can of tomato sauce
One clove of elephant garlic, chopped (or 3-4 cloves of regular garlic)
One 15.5 can great northern beans, drained but not rinsed. (any white bean can be subbed)
Olive oil
A few leaves of fresh basil, chopped
Salt & pepper

Cook your pasta according to the package directions until al dente. Do not overcook. Saute chopped garlic in a couple of tablespoons of olive oil, until soft. Be careful not burn your garlic or it will turn bitter. Stir in tomato sauce and basil. Season with salt & pepper. Add in the beans and cooked pasta and stir until heated through. Non vegans can serve with grated parmigiano reggiano cheese. This can be served as a main dish or a side dish. To make more soupy add more tomato or some vegetable stock. Mangia!

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