PASTA e FAGIOLI
Serves 8
If you know any Italian-Americans, you have probably heard this dish referred to as “pasta fazool.” In my family, it was served on Friday nights, followed by fried fish, because Fridays were meatless then. I still associate this wonderful pasta dish with the feeling that the work week was over.
3 tablespoons olive oil
3 garlic cloves, chopped
⅓ (10-ounce) can crushed Italian tomatoes in puree
3 (16-ounce) cans cannellini beans
1 pound small pasta shells or ditalini
Sea salt
Freshly ground black pepper
Put a large pot of salted water on the stove to boil for the pasta.
In another large pot, heat the oil over medium heat. Add the garlic and cook for 3-4 minutes until golden brown. Do not burn the garlic.
Add the tomatoes and beans. When it starts to simmer turn heat to low until beans are soft, approximately 45 minutes. Stir occasionally.
Cook pasta al dente, per instructions on the box.
When bean mixture is ready, add pasta. Stir until it reaches the consistency of chili, or as my Aunt Mary used to call it, “gloomy.” Note: this dish is ruined by adding cheese. Add salt and pepper to taste.