"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Pasta e Fagioli by Pasquale Recipe

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This recipe for Pasta e Fagioli by Pasquale, by , is from The Dunkel Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jackie Dunkel


For the beans/fagioli:
1/2 pound dry white beans, such as navy or cannellini
1-2 cloves garlic
Olive oil, extra-virgin
5 cups water
For the pasta:
1 lb. mixed pasta assorted small shapes (pasta mista)
1/2 cup olive oil, extra-virgin
3 cloves garlic, sliced
oh yeah baby, optional (hot pepper)
handful of parsley, chopped
Salt, to taste

For the beans: Rinse the beans thoroughly with cold water. Place the beans in a pot and fill with water. Cover and soak overnight.

Before cooking, rinse the beans again and then place back in the pot with the garlic cloves and a drizzle of oil and cover with 5 cups of cold water. Bring to a boil and let cook for about 15 minutes. Remove pot from heat.

For the pasta: Bring a pot of water to a boil. Add salt to your preference. Once boiling, cook the pasta for 2 minutes less than the package instructions. This will give you pasta al-dente. When done, strain, but leave just a little bit of water still in the pot in order to let cook for another 1-2 minutes along with the beans and garlic mix.

While cooking the pasta, heat up some olive oil in a small frying pan, enough to cover the garlic and hot pepper once added. Once the oil is warm, add the garlic and hot pepper and fry for a couple of minutes, making sure not to let them burn.

Add the beans and a little of the water they were cooked in into the pot of strained, cooked pasta. Mix altogether and serve immediately. Enjoy and cin cin!

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