I know you are aware of the tragedy in Texas and, like me, saddened beyond words. Yes, there are times in all of our lives that make us take a few steps back and realize that life is unpredictable and that every day given to us is a day to be grateful for.
For me, hoeing the gardens, walking along our old country lane and cooking help bring life back into balance.
What kind of food do we cook when things go wrong? Familiar comfort food.
Pasta fills the bill for many of us. Today I am sharing a fagioli pasta recipe that takes seconds. It takes less than 30 minutes to do.
I’ve had a few requests this week alone, so if that’s all it takes to get through a tough day, I’m here for you.
The recipe is not new, it has been around the kitchens of readers for a while. I believe it’s so popular because of the versatility of the sauce.
Today I tossed some Malabar spinach into the sauce. Other times I’ve used regular spinach, kale, mixed salads, chard, or whatever’s in the crisper drawer of the fridge. Once in a while, I do it without greens.
Beans can be any type you like.
For those of you who will be new to this recipe, give it a try and let me know if you like it, okay?
The recipe makes a good amount, so feel free to cut it in half. Better yet, do the whole lot and share.
Fagioli pasta my way
This is more of a pasta and bean sauce meal, not a soup.
I use three types of beans, so use what you have on hand or your favorites. If I have cannellini, I always use a can, as they make a creamier sauce.
1 pound favorite pasta
1/2 cup olive oil
1 tbsp garlic, minced
2-3 teaspoons dried oregano
28 oz canned tomatoes – diced or whole (mash with potato masher)
3 cans beans – drained but not rinsed – I used kidney, cannellini and kidney beans
Several handfuls of fresh green vegetables, optional but good
Salt and pepper to taste (a cayenne pepper shake is delicious)
Parmesan or Romano to sprinkle on top
Cook pasta according to package instructions.
When you put the water to boil, prepare the sauce.
Pour the olive oil into a large skillet over medium heat.
Stir in garlic and oregano. Cook until the garlic starts to smell good. Don’t let it burn.
Add tomatoes and beans and gently bring to a boil.
Taste for salt and pepper
Lower the heat and cook for about 15 minutes or more.
Use a potato masher to mash a few beans into the sauce.
Stir in greens until wilted.
Pour over pasta and sprinkle generously with Parmesan.
Tip: what is Malabar spinach?
It’s not a real spinach, the leaves are thicker than regular spinach. This Asian vine leafy green vegetable produces until frost. Hot weather does not affect it. Grows well on a trellis.