Pasta e fagioli, or pasta fazool. A classic Italian dish of beans and short pasta with tomatoes and vegetables. I found references that claimed that, traditionally, Pasta e Fagioli was a meatless dish, made with white beans, such as Great Northern or Cannellini, and small pasta like Ditalini. Here is my adaptation of this great Italian Classic.
Italian cuisine has developed through centuries of social and political changes, with roots as far back as the 4th century BC. Pizza and spaghetti, both associated with the Neapolitan traditions of cookery, are especially popular abroad, but the varying geographical conditions of the twenty regions of Italy, together with the strength of local traditions, afford a wide range of dishes. Pasta e fagioli. Tomato may be added but that is not the traditional way to make it. Tonno alla palermitana – tuna Palermo-style; tuna marinated in white wine, lemon, garlic, rosemary and broiled, then served with pan-seared sardines. Pasta e Fagioli alla Veneziana – A classic Pasta e Fagioli recipe (or Italian bean DeLallo. com. Pasta Palermo – 15. 49.
Just add a slice of Italian bread to a bowl of Pasta e Fagioli to make a hearty lunch or light supper. This easy version of classic pasta e fagioli fits the bill. If you could eat your way through one city, which would it be? We posed this question to our food-loving Facebook friends, and got hundreds of responses, from fans of Santa Fe, New Mexico, to partisans of Palermo, Sicily.