"The Olive Garden makes the best." Those words have become almost a mantra. Yet, tonight, a surprising revelation from Chris added a new layer to the tale. "Your father would have liked tonight's Pasta Fagioli better than the Olive Garden," he remarked.
A couple of years ago, I decided to recreate the magic of Pasta Fagioli that my Dad cherished. I stumbled upon this recipe on the Italy Magazine site. For tonight's dinner, I had every ingredient, with one exception—I didn't have any pancetta on hand. Improvisation led me to thick slices of salami, an unexpected but delightful substitution.
As I stirred the pot, the kitchen filled with the familiar scents. The simmering beans, tomatoes, and aromatic herbs recreated a scene from the past. The thick salami added its unique twist.
Tonight, as I savor a bowl of Pasta Fagioli, I reflect on the significance of this simple yet profound dish. It's more than just a recipe; it's a tribute to a father's favorite meal.
In every spoonful, I taste the love and warmth that defined those moments spent around the table with my Dad. Pasta Fagioli is a dish that transcends time, connecting generations through the shared experience of a delicious journey down memory lane.
14.5 ounce can cannellini beans, rinsed and drained
350 gr (dry ditalini or pipette)
Canned chopped Tomatoes 14.5 oz
small onion diced
1 celery stalk diced
1 carrot diced
1 tbsp olive oil
60 grams of salami (or pancetta) cut into cubes or strips
1/2 liter chicken stock
black pepper to taste
Method
Sautè all the ingredients and then add the chopped tomatoes.
When the tomatoes turn mushy, add one or two ladles of stock and let it simmer.
While the sauce is cooking, sauté the salami (or pancetta) in another saucepan; fry it with its own fat, then add the drained beans.
Flavor the beans with various herbs and spices, like garlic, sage, and bay leaves, you can also add some pork rinds or the bone of a prosciutto.
Then add a couple of ladles of stock and when it gets absorbed by the beans add them to the first pot with the vegetables and tomatoes, and let it simmer.
Boil the pasta of your choice (such as ditalini, pipette, or even broken long pasta) in salted water, and halfway through the cooking time drain them and add them to the bean soup.
Add a ladle of the pasta cooking water or the stock, if necessary, and simmer together until the pasta is ready.
Make it as soupy or as dry as you like by adding more or less warm stock.
Serve with a drizzle of extra-virgin olive oil.
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