Pasta E Fagioli
By Yankee Magazine|Sep 05 2007|
Popular in Italian communities and restaurants throughout New England, this can be made with many different shapes of pasta.
Yield
Serves 4-6
Ingredients
2 cups dry white beans
1/4 pound salt pork, diced
1 onion, peeled and chopped
2 cloves garlic, minced
1 potato, peeled and chopped
3 tablespoons oil
2 quarts cold water (less if beans aren’t drained)
2 tomatoes, peeled and chopped, or 1 cup canned, drained
Salt and pepper to taste
1 cup uncooked elbow macaroni
Chopped parsley
Instructions
Soak beans overnight in cold water. (Drain or not, as you prefer.) Fry salt pork in soup kettle until crisp. Remove with slotted spoon and set aside. Sauté onion and garlic in fat until tender. Add beans, potato, oil, water, tomatoes, and reserved salt pork. Cover and simmer 2 hours. Season with salt and pepper. Add macaroni and cook 5 to 10 minutes longer. Garnish with chopped parsley.
Potato? Never in Pasta E Fagioli!!
No salt pork or potatoes, Pasta e’fagioli is a very simple recipe.
Simmer two hours! Mine’s ready in 20 minutes … my Calabrese Grandmother’s recipe!