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“Pasta and beans, you can’t do that . . . it’s two starches!” That’s what my new bride (Jo) said when I first told her about this Italian specialty . . . Today she looks forward to it. She enjoyed it so much that she would ask my mom (Susie) to make it all the time, including in the Summer time. To which my mom would say, “We can’t, Pasta e Fagoli is a Winter dish!” Sorry, Mom . . . we enjoy it year round.
In a large pasta pot bring a large volume of salted water to a rapid boil over high heat. When the water comes to a rolling boil toss in the pasta and cook until the pasta is al dente. Reserve 1 cup of the pasta cooking liquid before draining the pasta through a colander.
While the pasta is cooking and in a separate 3 quart pot (large enough to accommodate both the pasta, the beans, and the sauce you are preparing), heat the oil over medium heat. Add the diced carrot, diced onion, diced celery, the garlic, parsley, red pepper flakes, and cook over medium heat until the vegetables become tender.
While the vegetables are sautéing, drain the bean liquid into one bowl and pour the beans into another bowl. Then fill the empty cans with water and stir the water around so it can absorb any of the thick cannellini liquid clinging to the inside of the cans. Set the liquid filled cans and beans aside.
Add the reserved cannellini bean liquid, the water from the cans, and the bay leaf to the sauteed vegetables . Reduce the heat to medium-low.
Add the beans and the al dente pasta to the veggie pot while gently stirring to evenly distribute both. Lower the heat to simmer and simmer the Pasta e Fagoli for about 15 minutes, stirring occasionally and adding some of the reserved pasta water if the sauce is too “tight”. This is a family recipe and a cross somewhere between a soup and a pasta dish and devoid of tomatoes.
Adjust seasoning with salt, freshly ground black pepper, and red pepper flakes to taste. Serve immediately either “family style” in one pasta bowl OR divided evenly among warmed, individual pasta bowls. Serve it with additional extra-virgin olive oil to drizzle, red pepper flakes, and crusty Italian or French bread to “mop up” the fagoli “juice”.
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