Friday, April 30, 2010

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.

1 comment:

Lani said...

Hi Linda,

I read this recipe last night and couldn't wait to make it today. I had everything except the chick peas, which I ran out to get. It was well worth the trip -- the recipe was easy and quick to make, and the results were wonderful! I topped the pasta e fagioli with freshly grated parmesan cheese and savored every bite! Thanks for sharing this with your readers. You'll be seeing this in my "lunchbox."

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