Sicilian Culture: The Food: Pasta Fagioli

The Food: Pasta Fagioli

Pasta with Beans

INGREDIENTS (Approximately 4 Servings)
1/4 cup olive oil
3 garlic cloves, sliced
1 sliced carrot
1/2 onion, chopped
15 oz can crushed tomatoes
1 tablespoon fresh chopped Parsley
1/2 cup small elbow macaroni, uncooked
15 oz can cannellini (white kidney beans), rinsed & drained well
Salt, Pepper, Oregano & Grated Cheese to taste
Pasta con Fagioli, Paste e Fagioli, Pasta Fagioli, "Pasta Fazoole" its all the same, and, its a peasant soup dish, although you would not know it from the price of it in today's Italian restaurants. Now its a specialty dish. But, in the "old days" pasta fagiloli was made by the peasants who could not afford fancy food, much less meat. Some recipes call for prosciutto or ham, I don't believe the original was made like that, unless they were scraps. I think where the ham and/or Italian ham (prosciutto) came from, is when the Sicilians, who were poor, came to America, were still poor, so they used cans of pork & beans (don't laugh, its still beans and tomato sauce). I think also they may have gotten the idea of ham from other Sicilian bean soup recipes. Perhaps this is why the recipe today calls for ham. Like a lot of Italian recipes, they vary, especially from region to region and the availability of ingredients.

This is the way I make this soup: First off, start boiling the water for the pasta. Then in a large sauce pan, heat the olive oil. Add the onions and carrots until the onions are clear. Add the sliced garlic, oregano, parsley and basil (basil optional). Add the tomatoes, salt and pepper to taste and a cup of cold fresh water. Allow to come to a boil, add the beans. Simmer 30 minutes.
When the boiling water for the pasta comes to a rolling boil, cook pasta until al dente, drain and add the pasta and beans to tomato mixture and simmer over low heat, about 5 minutes. If its lunch, serve with Italian bread for dipping, if its dinner, serve as an appetizer.

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