Our friend Vinny came over again last week to share with me another of his mother’s heartwarming, satisfying dishes – pasta e fagioli, or, as Vinny calls it,” pasta fazool”. Any way you say it, this dish has it all – warm, hearty, healthy and delicious and it was really inexpensive to make. As Vinny was telling me stories of Mama Tilly and her lunch truck while we cooked, the smell of this dish instantly transported me back in time to Tilly’s lunch truck, Mother’s Kitchen. Today, I share the recipe with you.
Pasta e Fagioli/Pasta Fazool
1 medium onion, diced
5 stalks celery, cut into ¼ inch pieces
5 cloves garlic, crushed
2 cans white kidney beans, rinsed and drained
1 bundle fresh basil, chopped
2 cans tomato sauce
1/3 cup olive oil
½ package of dried pasta (we used cellentani pasta)
Salt and pepper to taste
In a large skillet on medium, heat olive oil and sautee onion with a pinch of salt until onion is translucent. Add in celery and garlic, sprinkle with another pinch of salt and cook just until celery is tender-crisp. Stir in tomato sauce and basil and sprinkle with a little more salt and a little pepper. Simmer on low heat for 20 minutes, stirring occasionally. Add in beans and simmer another 10-15 minutes or until beans are hot. Meanwhile, boil pasta according to cooking instructions. Once pasta is done, toss it into the sauce and coat well. Top with a little freshly grated parmesan if you like.
Thanks Vinny! Until the next awesome dish…