Beans & Macaroni

My mom says she thinks Beans & Macaroni was an every Friday night dish when she was growing up — for Catholics, Friday was a no-meat day. Both my parents grew up in Brooklyn during the 1930’s & 40’s. My grandparents were from Italy and all cooking was Italy influenced. 

Beans & Macaroni is also the oft-dialect-named Pasta “Fazul” or in real Italian: Pasta e Fagioli. This is a very simple dish — deceivingly so, because the flavor is surprising and addicting. AND you’re eating awfully-good healthy.

You start by putting on the pasta pot to boil. Add your pasta, then start the other ingredients. That’s how long it takes. No time!

pasta boiling

Try it. It’s a surprise (if you didn’t know it already) and when you’ve got a couple of garlic cloves, a can of beans, and a 1/2 lb. of pasta— you’re in!

beans and macaroni ingredients

I added the “prohibited” meat, a 1/4 lb. of chopped pancetta.

pancetta and garlic in oil

Also, not in my mom’s original recipe: some fresh herbs added at the end: basil, parsley, sage, or rosemary— just a little… of just a couple.

Beans & Macaroni (Pasta Fagioli — “Pasta Fazul”)

1/2 lb. small cut macaroni i.e. elbow or ditalini

1 15-oz can cannellini beans

1/4 cup olive oil

2-3 garlic cloves, peeled & cut in half

1/4 cup minced pancetta (optional)

salt & pepper to taste

3-4 sprigs Italian parley, leaves minced, stems discarded

1 sprig fresh rosemary, leaves minced, stems discarded

grated cheese to pass at table

Fill a pasta pot with water and bring to a boil. Season water with salt and pour in pasta. Cook until “al dente” (done but not mushy).

Meanwhile, add the can of beans and its water to a small saucepan, add an additional  3/4 can of water. Season beans with salt & pepper. Bring to a simmer. After it’s hot, take a potato masher and mash down the beans one or two times only– so you get a little mush, but mostly left with whole beans (this thickens the whole dish a little). In another small saucepan, add the olive oil and garlic (& pancetta if using) until garlic gets just a little golden (and pancetta is cooked through), then shut off.

Drain pasta and add drained pasta to a medium serving bowl. Add the beans and its water. Add the olive oil, (cooked pancetta), and garlic. Sprinkle with parsley & rosemary, toss to combine. Serve in bowls. Pass grated cheese.

your serving of beans and macaroni