Cookbook:Pasta e Fagioli
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| Pasta e Fagioli | |
|---|---|
| Category: | Pasta recipes |
| Servings: | 6 |
| Time: | 2-3 hours |
| Difficulty: |  |
Cookbook | Recipes | Cuisine of Italy | Pasta Recipes
There are as many ways of preparing Pasta e Fagioli (or Basta Fazool if you come from southern Italy) as there are Italians. I remember, growing up in Brooklyn in the 1940's, all the Italians would have it every Friday night because it is meatless. Usually it is a soup dominated by tomatoes. This recipe, in contrast, is the consistency of a stew, and is dominated by the umami flavor.
- See also: Cookbook:Pasta and bean soup
[edit] Ingredients
- 1 pound dried white beans
- 1 cup of olive oil
- a whole clove of garlic, unshelled
- 1 bay leaf
- 1 teaspoon or more crushed or ground hot red pepper
- fresh parsley
- ½ pound of small diameter macaroni, whole wheat is best
- salt to taste.
[edit] Procedure
- Put washed beans in salted water, 3 parts to 1 part beans.
- Soak overnight OR bring to boil, boil 2 minutes and let stand, covered, for 1 hour.
- Do not drain beans, but bring to a boil.
- Skim off foam and add oil, garlic and bay leaf.
- Simmer for about 2 hours, or until tender.
- Cook pasta for 6 or 7 minutes, but don't let it get too soft.
- Drain pasta and save some of the water.
- Stir pasta and red pepper into beans and simmer until pasta is eatably soft, adding some of the saved water if necessary.
- Garnish with red pepper to taste and parsley.
[edit] Notes, tips and variations
- Beans: Use whichever sort is the favorite in your neighborhood and likely to be freshest. In Southern California that would be pinto beans, in the deep South, black-eyed peas or perhaps butter beans. Garbanzos might be good. Navy beans are always safe.
- Olive oil: Use the best grade you can get: Cold pressed, Extra Virgin.
- With a salad and some red wine this is a hearty meal, and can be eaten the next day, cold or reheated.
