Pasta & Beans
There are an abundance of great restaurants in the New York Metro region to go along with the abundance of people. We are especially blessed with more than our fair share of some of the finest Italian Restaurants anywhere! You can enjoy "autentico" Italian dining from "elegant & expensive" to "family style & inexpensive", throughout the area. There are also a number of iconic New York institutions that are memorable for more than just the food. Rao's, in the same East Harlem location for over 110 years, is just such a place. The entire experience is unique. The incomparable food and ambiance are only exceeded by the patrons; regulars, celebrities and guests of the regulars enjoying the experience. Great fun & food!
The boys out for a 'mangiare bene'
Left to right; Benny, Joe Sr., Joe Jr., Sal
Rao's has published one of my favorite cookbooks. My family is from Calabria in southern Italy, as was the Rao family. Therefore, many of the recipes are similar to my mother's and familiar to me. So if you weren't lucky enough to have a great cook such as my mother to observe in the kitchen, I highly recommend the recipes shared by the Rao and Pellegrino families in this cookbook. My Pasta e Fagioli recipe is similar to theirs in the ingredients, but a little different in the way I prepare it. The only negative to this recipe is that you will most likely not want to order it out because it won't be as good as you make at home!
Ingredients
1 cup evoo
4 or 5 peeled garlic cloves, smashed with flat side of a chef's knife2
2 dry measure cups of diced yellow onions
1/2 dry measure cup of diced pancetta (optional)
1/2 tsp. crushed red pepper flakes (optional, kinda)
2 30 oz. cans Goya Cannellini beans
2 quarts low sodium chicken stock
2 28 oz. cans San Marzano whole plum tomatoes, drained and chopped
1 lb DeCecco Tubetti or Ditalini pasta
Salt and pepper to taste
NOTE: The above ingredients yield a DOUBLE batch of Bean Soup, enough for 2 pounds of pasta. I make a double batch of the soup, divide it in half before adding any pasta, and refrigerate the soup in a covered container for 10 to 14 days. So the next time I want Pasta e Fagioli, all I have to do is boil some water and cook the pasta. Of course you can cut the recipe in half and feed 6 hungry eaters.
Directions
In a heavy bottom stock pot, heat the olive oil on medium low heat. Then add the pancetta, garlic, onions and pepper flakes. Keep a close watch on the garlic and onions, brown them, don't burn them. Empty the can(s) of beans and the chicken stock into the pot and raise the heat. Bring to a boil and then add the tomatoes. Once the soup returns to a boil, lower to a simmer and cover. Cook for 30 to 40 minutes, stirring occasionally. In a separate pot, boil heavily salted water to cook the pasta. Only cook the pasta half way in the salt water, 4 to 5 minutes , and drain in a colander. Return the soup to high heat and finish cooking the pasta in the bean soup. For a hearty and filling meal, add the full pound of pasta. Of course, less pasta will make for a lighter soup dish. If you put away left over Pasta e Fagioli, the pasta will absorb the liquid in the fridge. Just add some chicken stock when you are ready to finish the leftovers.
