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Pasta Fagioli?

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As the cold weather hits, i'm looking for a simple starter recipe. Thanks.

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    parkslopemama

    This is a pasta e fagiole recipe from my Italian grandfather, who called it "pasta e fazool" for some reason. (I am typing it at my office, so I'm guessing at some of the quantities.) It assumes that you already have some tomato sauce available -- preferably a simple, home-made sauce without too many extraneuous ingredients. This takes about 45 minutes.

    Take half a small yellow onion, half of a small carrot stick, and half of a small celery stick. Dice them into very small pieces, and saute them in a tablespoon or two on low heat for several minutes until soft.

    Add about a cup of tomato sauce, and continue to heat on low heat for another 10 minutes.

    Then add one small can of white cannellini beans (drained first), plus one cup of water, and simmer for another 10 minutes.

    Then add a half cup of small pasta (e.g., ditalini) and cook for another 10 minutes, or until the pasta is done. You can add more water during this last stage, if you feel that it is getting too thick or dry.

    Finally, let the pasta a fagiole rest covered in the pan for a few minutes. Serve in a bowl with grated romano or parmesan.

    3 Replies
    1. re: parkslopemama

      My recipe is almost the same except I use fresh chopped tomato instead of tomato sauce.

      BTW, the reason your father said "pasta e fazool" is because that is his local Italian dialect (probably southern).

      am

      1. re: am

        I'll take your chopped tomatoes and raise you a bay leaf- that's the way I've been making it lately.

        It's a great and simple dish to prepare. The results are always far greater than the effort required.

        1. re: am

          That's pretty much my recipe too, though I like to throw in some greens at the end for vitaminy goodness.

          Mr Snackish says pasta fazool and he is is northern italian (3 generations ago so who knows).