What to cook on a weeknight when you're broke
I do love it so when my daughter Christine who has been living far away for a few years will call me out of the blue for advice on what to cook when she has limited ingredients in the house. It's always a great challenge. This is a recipe I might share.
This shouldn't take more than 30 minutes to prep, but it is always better if you leave it for a bit for flavors to marry and it stands up very well to gentle microwave reheating with the addition of a little extra virgin olive oil before hitting the start button.
Pasta Fagioli (This is pronounced "fah ZOOL" where I come from.) My nana Mattia made this better than anyone anywhere anytime. She made her own beans from dried beans, no canned stuff. She sometimes served it on Friday nights with pizza. I get a little closer every time I try.
3/4 all purpose onion chopped
3 Tablespoons of olive oil
2 cups of tomatoes, canned San Marzano's or Italian Plum or home canned crushed before adding to the pan
1 1/2 cups of cooked cannelini beans or butter beans (if canned rinse and drain before using)
red pepper flakes
freshly, finely ground black pepper
1 cup of dry ditalini pasta
salt for cooking pasta separately from tomatoes and beans
Pecorino Romano cheese and olive for drizzling for the table
1. Preheat a stainless steel frying pan on medium low. Add onions and saute gently until onions soften but don't brown.
2. Add tomatoes, stirring frequently. Cook until some liquid evaporates, 20 to 25 minutes.
3. Add beans, simmer very gently a bit more, 5 to 10 minutes tops and set aside.
4. Cook pasta according to package directions. While pasta is cooking, sit down, read a book or your favorite aunt's cooking blog and take a deep breath. Set the table.
5. Serve with the cheese and olive oil. Some of us like to add more crushed red or black pepper. Eat with somebody you love. Tell a few stories during dinner, but no arguing. Bad for the digestion. This is great with a Sangiovese or Chianti. I also like Spanish reds like Tempranillo or Garnacha.
This shouldn't take more than 30 minutes to prep, but it is always better if you leave it for a bit for flavors to marry and it stands up very well to gentle microwave reheating with the addition of a little extra virgin olive oil before hitting the start button.
Pasta Fagioli (This is pronounced "fah ZOOL" where I come from.) My nana Mattia made this better than anyone anywhere anytime. She made her own beans from dried beans, no canned stuff. She sometimes served it on Friday nights with pizza. I get a little closer every time I try.
3/4 all purpose onion chopped
3 Tablespoons of olive oil
2 cups of tomatoes, canned San Marzano's or Italian Plum or home canned crushed before adding to the pan
1 1/2 cups of cooked cannelini beans or butter beans (if canned rinse and drain before using)
red pepper flakes
freshly, finely ground black pepper
1 cup of dry ditalini pasta
salt for cooking pasta separately from tomatoes and beans
Pecorino Romano cheese and olive for drizzling for the table
1. Preheat a stainless steel frying pan on medium low. Add onions and saute gently until onions soften but don't brown.
2. Add tomatoes, stirring frequently. Cook until some liquid evaporates, 20 to 25 minutes.
3. Add beans, simmer very gently a bit more, 5 to 10 minutes tops and set aside.
4. Cook pasta according to package directions. While pasta is cooking, sit down, read a book or your favorite aunt's cooking blog and take a deep breath. Set the table.
5. Serve with the cheese and olive oil. Some of us like to add more crushed red or black pepper. Eat with somebody you love. Tell a few stories during dinner, but no arguing. Bad for the digestion. This is great with a Sangiovese or Chianti. I also like Spanish reds like Tempranillo or Garnacha.
So good!
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