Pasta Fagioli

When I was younger, in the early 70's, times were tough for our family as we were growing up in Upstate NY. I remember Mom making Pasta Fagioli for dinner because we did not have much money. Dad would tell us how when he was a kid that this meal was a delicacy (read: he grew up in the depression and having food was a delicacy) But as time went on and things got better in our family this meal kept showing up at the table. I know now that the reason it kept showing up was because it is a GREAT meal and it is EASY to make. It also fit the meal requirements during Lent ... (it is meatless and my family was Catholic) When I started working in Italian Restaurants in the early 80's I found that many times this recipe was on the menu. After I moved from Buffalo to Boston I realized I missed having this meal and learned to make it.

So here we are, 2006. My family is not struggling and we serve this meal on a regular basis. This recipe is also one of two recipes that allow me to do a preliminary evaluation of an Italian Restaurant. If they have this recipe on the menu then they pass the first test. (OK, I know that the Olive Garden has this on the menu ... but the Olive Garden does NOT pass for an Italian Restaurant!) My family loves meal, it is healthy, it is quick we always have the ingredients in the house. I hope that you will try this meal and that your family will enjoy it as much as we do.

Remember this is a ONE dish MEAL. Put bowls of Pasta Fagioli on the table with a nice red wine, some crusty Italian bread, fresh grated Romano cheese and some hot pepper flakes. Your family might even say things like:

molto bene - very good
meraviglioso - marvelous
splendido - splendid
favoloso - wonderful

Pasta Fagioli

1 box ditalini
2 tablespoons olive oil
1 onion,chopped
1 can tomatoes, crushed, 28 oz
2 cups water or chicken broth
1 can white beans, I think we have cannelloni beans, drained and rinsed
1 tsp dried oregano
Salt and Pepper to taste

Prepare the ditalini pasta according to the directions on the box, less 2 minutes of cooking time.

In a separate pot. Saute the onions and garlic in the olive oil for about 2-3 minutes until the onions are beginning to get tender. Add the can of tomatoes and bring to a boil. Add the water or chicken broth and the beans. Bring to a boil and then reduce the heat to a simmer. Add the oregano and salt and pepper. Simmer for about 5-10 minutes. Put the pasta in the sauce mixture and bring back to a boil. Serve immediately with grated Romano cheese, a red wine, a crusty Italian bread and some hot pepper flakes.


Some side notes: I usually buy the Barilla Pasta at the local grocery store. You can visit Barilla's web site here. Of course they have a recipe for Pasta Fagioli as well ... but it is not from My Kitchen.

Barilla Home Page

Also, do not forget to tell me what you think I should make in this Kettle? Put your comments in here ...

What to Cook?

Enjoy,
Mark