Oh the Comfort of Pasta Fagioli

pasta fagioliLast night as the rain came down and I was enveloped in the comforting sound of falling water, I went to my second favorite room in the house; my dining room.  As I sat alone with a great cup of coffee, and the latest issue of Southern Lady Magazine, a warmth began to stir in my heart.  It’s during these times I like to be quiet and take in the sounds, flavors, and beauty of the moment.

I can liken it to childhood memories when a warm bowl of soup or eating my favorite dessert was both comforting and soothing.   Come to think of it,  everyone has their staple comfort foods and memories of them.  For me it is Pasta Fagioli!  This recipe has been handed down from generation to generation in my family and in my opinion is the most uncomplicated dish to make.

From the rich tomato sauce and savory garlic to the special herbs and cannellini beans, everything about this dish says delicious.  When making Pasta Fagioli it’s always best to prepare a great foundation, and garlic and olive oil are the staples here.   And lots of cheese!  To give a little spark to this everyday living recipe you can add fresh basil leaves and hot red pepper flakes for more flavor.  Our family always made this dish very basic.  But if you like, carrots  and kidney beans are a nice addition.

Enjoy the recipe and send let me know what some of your favorite comfort foods are and why!!

Ingredients:  2 cans of tomato sauce, 1 cup of water, 2 cans of cannellini beans, 2 garlic cloves, bunch of fresh basil, olive oil, 1lb. of Ditalini macaroni, red pepper flakes, salt and pepper, ramano cheese

  • On medium heat, sauté garlic, salt , pepper and fresh basil in olive oil.
  • When everything is soft, add your tomato sauce and let cook until it boils.
  • boiling pasta fagioliAdd one cup of water to the tomato sauce.  In the meantime, get your pasta going on another burner and cook until soft.
  • Add beans to the tomato sauce and water and let cook for another 30 minutes.
  • This dish tastes best when seasoned well with garlic, salt and pepper so be sure not to spare. I always like to top it off with another teaspoon of olive oil before taking it off of the burner.

When sauce is finished pour over a cup of ditalini and boiling water pasta fagioliseason with the rest of the fresh basil, Romano cheese  and hot pepper flakes.  Soothing and delicious!


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