Pasta e Fagiole

 

This is my mom's recipe for Pasta e Fagiole—she really made this her own and was known for this dish. It took years for me to pry the recipe from her—like so many cooks she really didn't write anything down. She dictated this to me all from memory so it took me several years to get it right, but my latest version was the closest I have ever gotten to my mom's fabulous recipe.

What you will need

1 1/4 cups dried white beans

1 clove garlic, smashed

1 piece salt pork (the size of a deck of cards, as my mom would say)

8 cups water

1 to 2 tablespoons olive oil

1 clove garlic, minced

1 shallot, minced

One 28 ounce can whole Italian tomatoes, blended until smooth

4 to 5 basil leaves, divided

28 ounces water (use the can the tomatoes came in to measure out)

Salt and pepper, to taste

2 to 3 cups cooked pasta of your choice (cooked al dente)

Grated Parmigiano-Reggiano or Romano cheese, to serve

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