There are countless recipes out there for pasta fagioli, pronounced in my family as “pasta fazool.” Many of the recipes are a soup like consistency, whereas my family makes it more as a pasta dish with beans and a thick sauce. To be honest, I’ve never tasted anything that was as flavorful as the way my family makes it.
Over the weekend, my mom taught me how to make pasta fagioli just like my grandma used to make, just like we both grew up eating it. I’m so glad I learned my nonna’s recipe, as it makes me feel like I’m a continuing traditions that she started long ago- and that’s really special and important to me.
Now, pasta fagioli is a bit of a process and a recipe that needs to be preplanned. Overnight you need to soak pinto beans in water. The following morning, wash them thoroughly. Fill a large pot with water and add the beans.
You’ll cook these on high for several hours. As the water evaporates, add more. Cook the beans until soft.
When the beans are ready, chop fresh parsley and mince 4 cloves of garlic.
Add to the pot along with oregano and pepper. Also add a bit of vegetable oil and Redpack tomato sauce.
Turn the heat down and let simmer for a couple of more hours. This is when the magic happens. All those flavors combine and marry in the pot- plus you can’t beat making such a flavorful dish all in one pot!
Look at that beautiful color! A combination of the beans and the Redpack tomato sauce.
When you are ready to add your spaghetti, turn the heat back up to bring to a boil. While waiting, break your spaghetti into small pieces.
Add 2 spoonfuls of salt right before adding in the spaghetti.
Cook until spaghetti is done, about another 20 minutes.
Serve in bowls alongside some Italian bread for dipping.
Hope you’ll try the Neopolitan style of pasta fagioli!
Have you ever tried a form of pasta fagioli before? Was it more of a pasta dish or a soup?