Pasta Fagiole McGuire
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
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