Posted By Joel on March 23, 2009

I am feeling like a little bit of comfort food today.  In my family that often means Pasta e Fagioli.  Most of you will know this dish of pasta and beans.  I have been eating pasta e fagioli all my life!

My grandfather often cooked pasta e fagioli for me when I was a young boy.  We’d eat it together using big spoons right out of the pot he cooked it in.  He told the same story every time:  how when his work crew would be gone for days at a time, they’d cook simple pasta e fagioli on a wood stove or fire to eat for their evening meal.

This simple meal has its origins in poverty but we never thought of it that way. There are endless local “styles” of pasta e fagioli, some with tomato sauce, some with broth only.  Today, you can find Pasta e Fagioli on the menu of upscale Italian restaurants.  My grandfather would be incredibly amused by this

Here’s how to make it:

INGREDIENTS:

Dried beans (borlotti or cannellini), “short” pasta shapes or broken pieces of any pasta, ripe tomatoes or good canned roma tomatoes, celery, onion or garlic, olive oil, salt, paprika

PREPARATION:

If you are using dried beans, put them in a container and cover them with water.  Let them soak overnight or all day.  Then simmer them in salted water for about 90 minutes or until soft.

NOTE: For a quick version, substitute canned Pork & Beans or Vegetarian Baked Beans in place of the dried beans.

COOKING:

Saute in a a bit of olive oil some minced onion (or garlic).  Include some minced celery and / or carrot if you like, a pinch of salt, pinch of paprika.  After about 3 minutes, add the tomatoes. Let it all simmer for about 15 minute over a low heat.  Add the beans, blend, let it all simmer for another 5 minutes.  Meanwhile, boil / drain the pasta, add to the beans and tomatoes, mixing it all up to make it thicken and finish cooking for 3 or 4 minutes.  Serve with lots of grated Pecorino.

ANOTHER NOTE:  If you have any Sunday sauce left over, toss in 3 or 4 spoonfuls to enrich the pasta e fagioli even further (I often do this).  A spoonful of tomato paste will help to concentrate flavor a bit more if you like it that way.

Accompaniment:  For an extra treat, serve with sausages.

Wine pairing suggestions:  Enjoy pasta e fagioli with Vernaccia or a light, young Chianti.

Categories: Food, Uncategorized
Tags: