Post by wilderness on Jan 17, 2017 10:26:27 GMT -5
Just Enough Pasta Fagioli
wellenuffalone.blogspot.com/2009/02/just-enough-pasta-fagioli.html
"One need not have been raised around good food to appreciate it. Many chefs describe their family meals as if their mama made manna in each meal. I can't say that, all I can say is that growing up with my mother's back of the box cooking, I learned how to appreciate good food when I get it. But to be fair that's what most of America was cooking in the 60s and 70s.
"This is another peasant dish (can you USE the word 'peasant' anymore?) with varying recipes. It can be a soup or a stew or even a casserole if you let the pasta soak up all the juice. In my house Pasta "Fazhool" was a slurry of soft pasta and mushy beans. These days I like it more substantial, with both the beans and pasta al dente, and the tomato sauce kept to a dull roar. I find if I cook the pasta IN with the tomatoes and beans it absorbs all the water and is hard to stop the cooking at al dente, but that's purely personal. Perhaps all those years of having this dish served to me soft has corrupted me."
PASTA FAGIOLI
1 15 ounce can of red or white kidney beans, drained
1 15 ounce can of diced or stewed tomatoes
1 celery stalk
1 very small onion or 1/2 medium
2 tablespoons chopped garlic (2 -3 cloves)
3 tablespoons extra virgin olive oil
1 teaspoon dried or fresh parsley
1 teaspoon dried or fresh marjoram
2 teaspoons dried or fresh basil
1/4 cup water or stock
Salt
Fresh cracked pepper
8 ounces short stubby pasta (farfalle - elbows - shells)
While pasta is cooking, finely dice onion and celery.
Sauté onion, celery and garlic in olive oil, add parsley, marjoram and basil.
Cook and stir 1 -2 minutes until onions are soft, but nothing is fried.
Add tomatoes, stock and beans and stir to coat, let simmer 5 minutes or so until beans are heated through.
Add pasta and cook an additional 5 minutes until pasta is heated through.
wellenuffalone.blogspot.com/2009/02/just-enough-pasta-fagioli.html
"One need not have been raised around good food to appreciate it. Many chefs describe their family meals as if their mama made manna in each meal. I can't say that, all I can say is that growing up with my mother's back of the box cooking, I learned how to appreciate good food when I get it. But to be fair that's what most of America was cooking in the 60s and 70s.
"This is another peasant dish (can you USE the word 'peasant' anymore?) with varying recipes. It can be a soup or a stew or even a casserole if you let the pasta soak up all the juice. In my house Pasta "Fazhool" was a slurry of soft pasta and mushy beans. These days I like it more substantial, with both the beans and pasta al dente, and the tomato sauce kept to a dull roar. I find if I cook the pasta IN with the tomatoes and beans it absorbs all the water and is hard to stop the cooking at al dente, but that's purely personal. Perhaps all those years of having this dish served to me soft has corrupted me."
PASTA FAGIOLI
1 15 ounce can of red or white kidney beans, drained
1 15 ounce can of diced or stewed tomatoes
1 celery stalk
1 very small onion or 1/2 medium
2 tablespoons chopped garlic (2 -3 cloves)
3 tablespoons extra virgin olive oil
1 teaspoon dried or fresh parsley
1 teaspoon dried or fresh marjoram
2 teaspoons dried or fresh basil
1/4 cup water or stock
Salt
Fresh cracked pepper
8 ounces short stubby pasta (farfalle - elbows - shells)
While pasta is cooking, finely dice onion and celery.
Sauté onion, celery and garlic in olive oil, add parsley, marjoram and basil.
Cook and stir 1 -2 minutes until onions are soft, but nothing is fried.
Add tomatoes, stock and beans and stir to coat, let simmer 5 minutes or so until beans are heated through.
Add pasta and cook an additional 5 minutes until pasta is heated through.
