Pastafazool: Bada-bing, bada-boom you got a meal
This is one of those dishes that everyone enjoys.It's a traditional meatless Italian dish that is served at just about any restaurant - Italian or not/
Like many other Italian favorites including pizza and polenta, the dish started as a peasant dish, because beans and pasta are basic inexpensive ingredients no matter where you are.
If you haven't heard of the dish, it's probably know it by another name. It is also called pasta fazool or pastafazool in Italian-American slang.
My Uncle Vince used to call me Pastafazool when I was acting up as a little kid...I think he was trying to clean up his language for the sake of the cute little girl hanging around the shop, getting into things I probably should not have been getting into.
This soup comes together quickly so you don't have to simmer it for hours in order to get a great tasing meal. A little of this, a little of that and bada-bing, bada boom you're done!
Pasta Fagioli
1 tablespoon of olive oil1 carrot, diced
1 stalk of celery, diced
1 onion, diced in small pieces
1/2 teaspoon of chopped garlic
4 small cans tomato sauce(32 ounces total)
1 1/2 cups of water or vegetable broth
Pepper to taste
1 tablespoon of parsley flakes1/2 tablespoon of dried basil leaves
1 can of cannellini beans, drained and rinsed
1 1/2 cups ditalini pasta (small tube pasta)
- Heat the olive oil in a saucepan over medium heat.
- Saute the carrot, the celery and the onion until they're all soft.
- Add the garlic and saute briefly.
- Stir in the tomato sauce, the water (or broth), the pepper, the parsley andthe basil; simmer for 20 minutes.
- Bring a large pot of lightly salted water to a boil. Add the pasta and cook for 8 minutes or until al dente. Drain.
- Add beans to the sauce mixture and simmer for a few minutes. When pasta is done, stir into sauce and bean mixture.
Vegan.
