Pasta Fagiole McGuire

There are many varieties of this recipe, it can be made as a soup or as a main dish. I prefer the main dish. It is peasant food in Italy, but so is meatloaf in America. Some nights, I would prefer meatloaf to a filet or lobster tail. This meal is very satisfying.
The beauty of the dish is that you can vary the recipe according to what you have on hand. I like to keep it simple, but feel free to change the pasta and type of beans. Add chopped celery and/or carrot and/or fresh herbs.

Always serve with a crusty bread or Italian bread and butter.

The best is when you mooney moon.

• 1 lb pasta - the type that looks like tiny ziti without ridges. forget the name. you can use shells or whatever you have.
• Four (4) to six (6) cans of white cannelli beans or navy beans. Drain 3/4s and pour the rest in. You can use other types such as black or red kidney but color and consistency suffer. To me, the more beans the better. Others prefer pasta and a house you can stay in with the windows closed.
• 5-15 cloves of garlic chopped medium (I like about ten). you can crush it or use a garlic press if you wish. you can't use too much.
• Two (2) large cans of chicken broth. If you can, get the low sodium. The parmesan cheese is salty, and you can always add salt.
• Red crushed pepper - it's hard to say how much. Tastes vary as does the heat of the pepper depending on quality and age. I like to use about 1/4 cup of pretty hot.
• Parmesan cheese. Use the jar. Fresh will melt and coagulate. I use at least one (1) cup.
• Olive Oil. Use your best judgment. I use about 3-5 tablespoons.
• Basil. Use a little of the kind in the jar. You want this dish to smack of the red pepper and cheese. Use about four (4) shakes of dried basil with the top on.
• Fresh ground pepper. Maybe ten (10) twists. Add more or less if you want.

  Put the oil in a nice dutch oven or other pot. Heat to medium and stir in garlic. When garlic begins to look good (don't let it brown like I do after too much wine), add some chicken broth, about two (2) cups to stop the garlic from turning.
  Add the beans, cheese, basil, red and black pepper to taste.
  Boil water in a big pot for the pasta. Put a little salt in there. Chef's will tell you there is a reason for it.
  Get the Beans et.al. good and hot. Cook the pasta and drain.
  Add the bean mixture. Let it sit for 15-20 minutes. DO NOT serve right away! It takes time for the pasta to soak the shit up.
  Add some chicken stock until it is like a pasta dish you would want to eat. A main dish. Not a soup and not dry.
  Taste. Add red pepper and grated cheese to taste. These two ingredients, with the garlic and proper amount of chicken stock make or break this dish.
  Put on the table with oven crusty bread, butter, black, red pepper and extra grated cheese.

  You will love it. This recipe was taught to me by my friend "Tomato" (last name "Ditomasso") in college. His father is off the boat. It always comes out the same, believe it or not, and it is delicious.
  Don't use dry beans. It is a waste of time and it won't come out as good. The beans will add consistency to the dish.
  Don't waste your time with homemade chicken stock unless you are being paid. You can add some several hand crushed plum tomatoes from a can if you want. You will be amazed at how good this is and how whatever you have in the house, you can throw in. I like it the way I told you.

  R-5