A passion for food + fashion

Pasta e Fagioli Redux

In Food on March 17, 2009 at 6:00 pm


A couple months ago, I posted about my dad’s recipe for smoky, spicy pasta e fagiolibean and pasta soup, which is never quite as good as when he makes it. Last night we took another stab at it, this time following my dad’s advice about using Strianese cannellini beans (avail at Whole Foods) and a less starchy pasta, and the results were fantastic! Also, I think the Spanish Nuñez de Prado extra-virgin olive oil I’m currently obsessed with adds a deliciously sacrilegious note to the Tuscan affair—I drizzled some in at the end for a rich, citrusy, peppery finish. It makes for a hearty and satisfying soup, and leftovers are every bit as good. For my dad’s pasta e fagioli recipe, click HERE.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: