Saturday, September 18, 2010

Pasta Fagioli

Pasta Fagioli (macaroni and beans), was a standard Friday night dish when I was growing up. My mama's way of making this dish was meatless, which made it ideal for our meatless-Friday night meal. I still make this dish today, as it is inexpensive, fast, and most of all....delicious. It tastes even better if made the day before and it freezes well. Here is how we make Pasta Fagioli. This makes about six servings.


2 cloves garlic

1 small, chopped onion

1 or 2 finely chopped carrots

3 tablespoons olive oil

salt to taste

freshly ground pepper to taste

1/2 tsp. dried basil

1/2 tsp. dried parsley flakes

1/4 tsp. oregano


2 cans kidney beans, drained and rinsed (red or white)

1 Tablespoon Tomato paste

1 cup water or wine


'1 pound of Small Macaroni (can be ditalini, small shells, elbow or whatever you have on hand)
a separate pot boiling, salted water to cook macaroni in


Grated Romano or Parmesan Cheese for serving.


Put the first 9 ingredients in pot. Stir and cook until the onions are clear, but do not burn.

Add the kidney beans and tomato paste. At his point I also add the wine or water. Bring to to very low simmer, cover and cook until carrots are done. (about 10 minutes or so). Give it a stir every so often, so the bottom doesn't burn.


I cook my macaroni in a separate pot of boiling, salted water. When it is al dente, (not mushy) drain the water from the macaroni, saving a cup or two of water aside. Add the cooked macaroni to the bean pot, continue cooking on low for about ten minutes. We like it fairly thick at our house, but if it seems too thick for your family, add a bit of the water you saved from the cooked macaroni.

Serve in soup bowls with grated Romano or Parmesan cheese on top. A nice piece of crusty Italian bread and a salad make a good meal. As I mentioned above, this dish is even better if it is made ahead of time and reheated.

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