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Pasta Fagiolo - South Philly Style by Cynthia Fota Recipe

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This recipe for Pasta Fagiolo - South Philly Style by Cynthia Fota is from First American Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¼ C olive oil
½ C chopped celery (chopped fine or large, depending on your preference)
¼ C chopped onion (ditto)
1 TB chopped garlic (the real thing – right from a clove)
Pinch of rosemary
Pinch of salt
Pinch of black pepper
Shake of hot pepper seeds (gives it zest; not too much for the feint of heart)
1 quart College Inn chicken stock (or a reputable substitute)
2 cans white cannolini beans, drained (12-16 oz cans- no bigger)
1 lb ditalini pasta (small tubular)
3 C spring water
1 can tomatoes or tomato sauce (12-16 oz)
Handful of parmigiana cheese to sprinkle on top

Serve with a crusty loaf of Italian bread.
Directions:
Directions:
In a large pot, on low heat – fry the olive oil, celery, onion, garlic, rosemary, salt, pepper, and hot peppers. Simmer until the ingredients soften, but don’t let the garlic burn.
When the celery (the “test” vegetable) is soft, pour in the chicken stock and water. Increase the heat so the water can boil.
Once the water is boiling, toss in the ditalini and cook for about 8 minutes.
Lower heat; add beans and tomatoes.
Cook on low for another 4-5 minutes, stirring frequently.
Top off with the cheese and remove from the stove. Set on counter under a towel (the noodles tend to absorb the liquid) and let sit for a good long time, then mangia mangia!!

 

 

 

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