April 15, 2020
We all know that this time is very bad. We are all in this together, but the good news is that we do not have to do our taxes today! Hardly a bright note but not staying up late over tax data is ok by me. We can defer that headache until later on this year, when we can better concentrate.
I want to re-publish one of my favorite blogs from a few years ago. Just seems appropriate today. Pasta e Fagioli, or as my Father called it—Pasta Fazool. There are three main ingredients, Pasta, Beans, Sauce. The pasta is usually small to match the size of the beans. The beans are cannellini , but Cici beans or any beans you love are fine. The sauce can be any broth or stock or tomato sauce which is my favorite. If you like you can puree some of the beans to add to the sauce. When in Italy, I try this dish in every restaurant and every one is different, a heritage dish.
You can begin with a soffrito, Italian (or in French, Mirepoix). Onions, carrots, celery sauté in oil until translucent. OR you could just add three cans together, the sauce, the beans and the cooked pasta. Done.
The nice thing is that the spices are so valuable and variable in this dish so you can easily make it your own personal style. I am lucky to live on a Farm and have fresh herbs most days. Oregano, sage, rosemary as the basics. Please try adding some red pepper flakes to liven up the taste.