Food/Pasta e Fagioli

I came home late this evening after a brain-numbing day reviewing my organization's Form 990--the tax return for nonprofit organizations. Traffic on the Mass Pike was at a standstill for awhile, an ominous reminder that my Friday evening commute lengthens as the weather turns warm. While waiting for things to start moving, my stomach started growling and I began to long for the comfort of a bowl of pasta. When I arrived at last in the kitchen, it was easy to pull together a staple of my mother's repertoire--pasta e fagioli--or, as it is commonly pronounced, "pasta fazool." A can of chick peas, a jar of chopped tomatoes, an onion, some garlic, basil and parsley, and a pound of pasta. We lingered over supper, as I hope you will too. Here's a simple version:

Pasta e Fagioli

1 pound shaped pasta, such as shells, elbows or ditalini

3 tablespoons olive oil

1 medium onion, coarsely chopped

2 cloves garlic, minced

2 tablespoons chopped fresh parsley

1 tablespoon dried basil or 2 tablespoons chopped fresh basil

1 28-ounce can chopped tomatoes

1 15.5-ounce can chick peas

Cook pasta according to directions.

In a deep saucepan, saute onions in olive oil until soft.

Add garlic and continue cooking for 1-2 minutes.

Add parsley and basil and stir to blend.

Add tomatoes and chick peas.

Simmer for ten minutes on medium heat, stirring frequently.

Serve with pasta.