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Food & Dining
Pasta
é Fagiuol' {Pasta & White Beans}
Ed.
Note: This recipe is a hand-me-down from my mom, who's now 81. For
lots of years, she ran a luncheonette -- up at 4 a.m. to prep & open, and in
the early years, she'd go until 9 or 10 in the evening. She still cooks up
a storm, though she says she "can't do as much" as she used to.
Of course, for her, that means she gets a bit tired after making 100 meatballs
and some sauce. "There's no sense wasting your energy," she
says. "If I'm going to make something, I might as well make enough to
put some in the freezer, too." I don't really remember whether my mother or my father used to make the pasta é fagiuol'. We must've had it, but I don't remember who made it. ... Anyway, this recipe is my own. ... I've been making it this way all my life, at least since I got married. ... That was in 1948 ... April of '48. ... Ingredients: {The ingredients are listed as they are used. For a complete list, e.g., for shopping, scroll down to see all of the ingredients.}
Before you start, put a pot of water on a low flame to heat. This is for cooking your pasta later. ... You'll use 1 pound of pasta for this recipe. ... Now, cut the celery stalks long-ways, then dice or cut them into thin slices. Cut and dice the onion, too. ... Put some olive oil into a medium-sized pot, maybe six-quart. Over a medium flame, sauté the celery and onion in olive oil until it's about three-quarters done. ... You'll know because the onion becomes transparent. ...
Now put in your tomatoes and the seasonings. You should add salt and pepper to taste. Then let it all heat up again to a light simmer. ...
Once
it comes to a simmer again, you can add the water, then stir it well. When
it comes to a simmer again, lower in your beans and stir. But be gentle
because the beans are delicate. ...
Turn up the heat on the water for your pasta.
You'll want the pasta to be done when the hour is up. And don't forget to
cook the pasta al dente {note: firm, literally, 'to the tooth'} or
else it will get too soft when you add it to the mix. ...
That's it. ... I always like to serve mine sprinkled with parmesan cheese ... and I like to add a little crushed red pepper, too. It's really delicious, if I do say so myself. Mange forte ...
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