Family recipes remind us of past memories and preserve the unique features of culture, food and traditions. Pasta Fagioli, “Pasta and Beans” brings me back to my loving Italian aunts, Edith and Anna, who made this simple dish for lunch or a light supper.
Pasta Fagioli, sometimes referred to as Pasta e Fasule, a Neopolitan dish, originated in Campania, Italy, where my Italian ancestors lived. In Italian, Pasta Fagioli means Pasta and Beans. My grandfather told his family that beans were a poor man’s meat and how right he was. Today we know how beans add not only protein but also fiber and nutrition to any meal. Without meat, this dish is an inexpensive alternative that delivers on flavor keeping the family satisfied and happy until the next meal.
The recipe is easy to make and I keep the ingredients on hand always. My Aunt Edith gave me this recipe which I double and serve with warm bread and butter, as she did. When I eat this soup, I am right back in her kitchen warmed by her love and surrounded by fond memories of visits and meals over the years.
Your family will thank you for this humble meal, a peasant’s fare yet fit for royalty. They may just drool with satisfaction as you imagine Dean Martin singing “When the stars make you drool, just like past’se fazool, that’s amore”. And yes, this meal is love for sure.
The measurements and directions are pretty vague, but consider it a blessing and use your imagination. There are many interesting variations if you wish to experiment but why mess with perfection!
Ingredients:
Cannellini beans, 1 can
Garlic
Olive Oil
Onion, 1
Oregano
Tomato Sauce
Directions
Diced celery, par cook in water and keep adding as needed
Add a slice onion
Add and can of cannellini beans
Add a can of tomato sauce
Add chopped garlic (diced)
Add oregano
Cook up some ditalini and add 4 teaspoon of olive oil.