Pasta Fazool
Two years ago, Stepson gave us “A Goomba’s Guide to Life” by Steven R. Schiripa. Schiripa is better known as Bobby Bacala of HBO’s The Sopranos. Spouse and I really enjoyed that book and the show. Since Spouse grew up in New Jersey and his grandparent’s and parent’s last home was just a few blocks from where the Sopranos’ pork store, Satriale’s, is located (Kearny Avenue Kearny, NJ), you really can’t fault us for being big fans of this show.
The book also has some common Italian-American recipes, some of which I’ve tried. One of my favorites is Pasta Fazool or as they call it in proper Italian, Pasta E Fagioli – noodles and beans. It’s an Italian comfort food that’s rich tasting and easy to prepare. The combination of beans and pasta is very healthy because of the complex carbohydrates and proteins of the main ingredients.
Pasta Fazool is actually a soup, but Spouse likes it more like a stew. I like mine topped with extra virgin olive oil and freshly grated parmesan cheese. The olive oil HAS to be extra virgin to bring out the very earthy flavors of the beef, the basil and the beans. This is a meal in itself….perfect for a cold winter evening. I like my Pasta Fazool with crusty Italian bread, red wine followed by a simple green salad of arugula and mushrooms with a balsamic vinegar and olive oil dressing. Not bad for Tuesday dinner.
Next time you’re in a hurry and want something warm and comforting for dinner, try this recipe.
Pasta Fazool
2 tbsps. light olive oil
.5 lbs. beef spareribs or lean ground beef (if you prefer low fat)
.5 tbsp. dried basil
2 garlic cloves, crushed
1-12 oz. can Italian tomatoes with their juices, diced
1 16 oz. can cannelini beans
.5 lbs. uncooked ditalini pasta
salt and pepper to taste
parmesan cheese
extra virgin olive oil
Start by heating the oil over medium heat and brownin the meat well. Lightly season with salt as you’re browning. Adding salt as you introduce a new ingredient into your dish is a good way of maintaining balance in your dish.
Make sure you make all that brown bits in the bottom of the pan, this will provide a lot of flavor later. Add the garlic and basil and cook for about 2 minutes more or until garlic is soft. Add tomatoes and simmer for 30 minutes.
Add your canned beans and about a cup of water. Allow this to boil, then add your uncooked noodles. Lower the heat to medium low and watch that the bottom doesn’t stick. The noodles will take longer to cook in this thick sauce than the usual 9-10 minutes but it’s worth it. If needed, add some hot water as you go along.
The original recipe calls for the noodles to be cooked separately but I find that adding the uncooked noodles directly to the stew makes it even heartier. Season with salt and freshly ground pepper. Add a pinch of basil to freshen it up and you’re ready to serve.
Ladle into bowls, top with extra virgin oil and freshly grated parmesan cheese. Mangiamo!
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