Monday, August 22, 2011

Pasta Fagioli with zucchini and fresh tomatoes 8-22

Once again I’m faced with an abundance of zucchini that I can no longer ignore. Looking for a different way to incorporate it into a pasta dish I’ve decided to try a variation of pasta fagioli (pasta and beans).


Zucchini, diced
Cannellini beans (navy, northern or small white beans can be used)
Pancetta, chopped
Olive oil
Garlic, onion
Fresh tomatoes, peeled and coarsely chopped
Fresh basil and oregano
Sweet vermouth or dry red wine


Drop the tomatoes in boiling water for several minutes, remove, cool, peel, and coarsely chop. Save the water for the pasta.

Saute the pancetta in olive oil, add the garlic and onions and cook until soft. Add the zucchini and a splash of wine to deglaze the pan and the herbs plus salt and pepper. cook until the zucchini softens, then add the tomatoes and the beans and simmer covered over low heat.


I think of this as one of the “utilitarian” or peasant dishes from southern Italy…using what is available. BUT…I gotta tell you…it was delicious. I think it was the fresh tomatoes and zucchini that made the difference. Patience worked almost 13 hours today, so she is too brain numbed to comment.

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