This week Joe and Barbara talk about two of Joe’s favorite Pasta Fagioli recipes.
Nonnas Pasta Fagioli
- Take long pasta either spaghetti or linguini and break it into pieces.
- Place a pot on the stove and add a little olive oil to the of the pot. Heat the olive oil and add chopped onion and a little bit of chopped garlic, sautéing slightly.
- Then fill the pot about half way with water and bring to a rapid boil. Once the water is boiling add fresh chopped plum tomatoes and continue to boil. Adding the tomatoes creates a nice tomato broth.
- Next add canned beans and canned lentils to the pot and continue to boil.
- Then take a head of cauliflower and chop finely, add to the pot and once again continue to boil.
- Finally take the broken pasta and add it to the pot.
- Once the soup is at a rapid boil remove the pot from the heat and cover, stirring occasionally. The heat and steam will cook the pasta and the soup should be thick.
Naples Pasta Fagioli
- Place a pot on the stove and add onions and tomatoes. Sauté onions and tomatoes in olive oil.
- Take the end cut of a prosciutto and add the whole piece to the pot.
- Add the rind from a piece of parmigiano reggiano to the pot.
- Then cover with water and bring to a boil until the meat begins to fall apart. Once the meat falls apart remove any large chunks from the pot, the flavors from the prosciutto will remain in the broth.
- Next add beans, Ditalini pasta and fresh basil.
- Allow the pot of soup to simmer for an hour or two and thicken as it cooks.
If you are interested in tasting Joe’s Pasta Fagioli visit the Brielle library on Thursday, October 10th at 6 pm for the Pasta Fagioli contest and the opening of the “Joe Leone Collection” at the Brielle Library.