Monday, June 12, 2017

6-12-17 Farfalle and small white beans

Tonight’s dinner will be a pale cousin to one of my mother’s simple, but always elegant dishes, beans and pasta (a.k.a. pasta fazool, past n beans, or to be linguistically correct – Pasta e Fagioli.


1.     Farfalle
2.     Peeled whole tomatoes
3.     Small white beans
4.     Olive oil
5.     Shallots
6.     Garlic
7.     Carrot thinly sliced
8.     Fresh oregano and basil


Cook the onion and carrots in olive oil until the onion becomes soft, then add the garlic and cook for a few more minutes before adding the tomatoes.  Break up the tomatoes with a wooden spoon or crush them by hand (a lot messier).  Add the basil and oregano and simmer for about 30 minutes for the tomatoes to break down and thicken the sauce.  When the pasta is cooked mix it into the pan with the sauce and serve, sprinkled with freshly grated parmigiano cheese.


Simple elegance, and quite delicious.
The tomatoes are available online at  The small white beans at Midtown Market..  Krogers does not carry them.

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