Pasta Fagioli

Pasta Fagioli!

My mother (Rose) and grandmother (Bubba, aka Aunt Jule) made Pasta Fagioli in an enormous pot for Christmas for as long as I can remember. I'm pretty sure there is a pot just for Pasta Fagioli, and it is still used. It's so big that as a kid I wasn't able to see what was inside unless I stood on the kitchen counter.

I thought I didn't like Pasta Fagioli until I was well into my 30s and I actually tried it. Of course it's delicious; why else would it be a holiday recipe? Oh, and to this day I don't know how to actually pronounce it. My dad (Michael) calls it "PASta FAzhooo" but I never know whether he accurately pronounces any Italian words (most mispronunciations are purposeful, I think).

This recipe comes from Jude Punturi (Mary Catherine and Joe's youngest), and it was taught to her by her mother . . . 

Obviously, being of DeLucia decent, I don't measure the ingredients, but I will try my best to be accurate!

Pasta Fagioli

Oil (enough to coat the bottom of the pot)
1 small onion (diced very small)
1 large can of tomato sauce (not sure of the ounces, but bigger than a soup can)
1-2 cans of cannelloni beans (soup-size can)
water
Ditalini or any small pasta
Salt & Pepper
Parmesan cheese

Browning the onions

Coat the bottom of a soup pot with oil.  Add the diced onion.  The trick to really good pasta fagioli is to make sure the onion is browned really, really well before adding the other ingredients.(see picture)  Once the onion is browned, add the sauce, beans, and water.  I fill the sauce can with water and add that amount.  Sometimes I add an additional 1/2 can of water.  This all depends on the consistency that you like.  If you like it soupy add more water.  If you like it thicker, add less water.  Stir well and let this come to a slow boil over medium/low heat.  Once it starts boiling, add the ditalini (maybe 1/4 of the box). Again, if you like it soupy add less noodles, thicker, add more.  Make sure you stir often while boiling so the noodles don't stick to the bottom of the pot.  When the noodles cook to al dente, take it off the heat, and cover the pot with a lid.  The noodles will continue to cook to right consistency.  Add salt, pepper, and parmesan cheese to flavor.  Enjoy!!

I want to add also, that you can make a "white pasta fagioli" version as well.  Just substitute chicken broth (large can) for the sauce.  It's delicious as well!

Cin dun!