Thursday, February 12, 2009
My Grandma Mary fed her 9 children with this recipe and it is still a family favorite. This recipe is very inexpensive and easy to make. Little ones really love eating it with their fingers right off of the highchair tray. Grandma Mary's recipe will surely become one of your family favorites too!
Grandma Mary's Pasta Fajole
4oz (about 13 slices) of Pancetta, diced
3 tbsps extra virgin olive oil
3 large garlic cloves, coarsely chopped
1 (28oz) can crushed tomatoes
14 oz of water (1/2 of the tomato can)
½ of a 6 oz can tomato paste
2 tbsps fresh basil, chopped
1 (16 oz) box ditalini pasta
3 (19oz)cans of cannellini beans, reserving one can with it’s liquid, the rest can be rinsed and drained
salt and pepper to taste
3 tbsps parsley, for garnish
In a medium non-stick frying pan, cook pancetta until crisp. Drain pancetta on a paper towel and reserve for garnish.
Heat olive oil in a medium saucepan over medium heat. Add garlic and stir with wooden spoon until softened but not crisp. Add tomato paste to oil and stir with wooden spoon until paste caramelizes slightly, be careful not to burn. Stir in crushed tomatoes, 14 oz of water (1/2 can) and basil and cook over low heat for approximately 25-30 minutes. Stir the sauce every so often to prevent burning. Sauce should reduce and thicken quite a bite before beans are added.
After sauce has thickened add 2 cans of rinsed, drained beans and 1 can of beans with it’s juice. Add salt and pepper to taste. Stir and cook for approx 10 minutes.
While the beans and sauce are cooking, Boil a large pot of water and add salt. Cook pasta until al dente and drain.
In a large bowl combine pasta, and sauce and stir until completely coated. Top with parsley and pancetta.
Serve immediately. Enjoy!