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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Pasta Fagilio Recipe

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This recipe for Pasta Fagilio, by , is from The Cappella Family Cookbook Volume 2, 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!

Contributor:  
Contributor:  
Debbie Madsen

Category:
Category:

Ingredients:  
Ingredients:  
1 Large Can Tomato Puree
1 Small Can Tomato Paste
1 Medium Onion diced
2 Cloves Garlic minced
1 Can Cannellini Beans
1 Can of Northern Beans (Optional - If you like more beans, add the extra can)
1 Ham Steak - cut into cubes (You can use a package of Italian ground sausage instead of the ham if you
prefer)
1 Package of Frozen Cheese Cavatelli
Salt, Pepper, Garlic Powder, and Basil - 1-2 Tsp. each depending on your taste
3 TBL. Olive Oil
Romano Cheese when serving

Directions:
Directions:
In a medium sauce pan, place olive oil, onion, garlic, and ham, and cook until the onion is translucent, and garlic is golden. Add one small can of tomato paste and using the can, add two small cans of water. Stir to blend, and add salt, pepper, garlic powder, and basil. Bring to a simmer. Add puree, and using the puree can, add 2 cans of water. I add additional basil - about 1/4 cup chopped, and additional garlic powder and black pepper because we like it spicy, and sweet.
I add a tsp. of baking soda to the sauce to cut down the acidity. Simmer this soup for about 45 minutes until some of the water is reduced.
Drain and rinse the beans. Add to the soup and simmer for about 15 minutes longer.
Cook the cavatelli according to the directions. Drain and rinse with cold water. Drizzle with olive oil if you are going to store in a plastic bag. I do not add the pasta into the soup. I serve the pasta separate for people to add as much as they like. Sprinkle each serving with Romano cheese.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This is an unusual twist to pasta fagioli because of the cavatelli. Way back when...Aunt Dolores and I worked in Niles, an old Italian restaurant used cavatelli in their pasta fagioli, and I was hooked on using it ever since.

 

 

 

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