Susan Wiggs Quote
Pasta Fazool, from the region of Puglia Warm 4 Tablespoons of fruity extra-virgin olive oil in a large saucepan and gently sauté 1/ 2 onion, chopped, a peeled and chopped carrot, a rib of chopped celery and some minced garlic. Open a can of cannelini or Jackson Wonder beans and drain, then add to the vegetables along with 4 chopped plum tomatoes, a pinch of fresh rosemary and 2 cups boiling water. Bring back to a boil, then reduce heat and simmer for thirty minutes. Transfer about half of the beans and their liquid to a food processor and process to a thick purée. Stir the purée back into the beans. Add 1/ 4 pound of ziti (or other pasta) and another 1-2 cups of boiling water to the beans in the pot. Cook, stirring constantly, until the pasta is tender, about 10-15 minutes. Remove from heat. Add salt and lots of black pepper to taste. Serve in warm bowls, garnished with a drizzle of olive oil, a sprinkle of chopped flat-leaf parsley and some parmigiana.
Pasta Fazool, from the region of Puglia Warm 4 Tablespoons of fruity extra-virgin olive oil in a large saucepan and gently sauté 1/ 2 onion, chopped, a peeled and chopped carrot, a rib of chopped celery and some minced garlic. Open a can of cannelini or Jackson Wonder beans and drain, then add to the vegetables along with 4 chopped plum tomatoes, a pinch of fresh rosemary and 2 cups boiling water. Bring back to a boil, then reduce heat and simmer for thirty minutes. Transfer about half of the beans and their liquid to a food processor and process to a thick purée. Stir the purée back into the beans. Add 1/ 4 pound of ziti (or other pasta) and another 1-2 cups of boiling water to the beans in the pot. Cook, stirring constantly, until the pasta is tender, about 10-15 minutes. Remove from heat. Add salt and lots of black pepper to taste. Serve in warm bowls, garnished with a drizzle of olive oil, a sprinkle of chopped flat-leaf parsley and some parmigiana.
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