My grandmother from Avellino has been on my mind lately. Hours spent in her kitchen, watching her turn the simplest ingredients into the most comforting and delicious dishes. I miss her, our talks and her kitchen. I miss the smell of fresh garden tomatoes simmering in a pot on her stove top, filling the house with sweetness.
Many years ago I asked her “Why doesn’t my mom’s pasta e fagioli taste as good as yours?” She said, “When she gets to my age it will taste the same, just wait.”
She didn’t include precise measurements so here is my version of her recipe. Adjust to your taste and enjoy!
Ingredients for 2
- 100 grams (2/3 cup) of pasta (ditalini or mixed pasta)
- 150 grams (1/2 cup) of dried borlotti beans
- EVOO
- garlic
- plum tomatoes
- 1 red chili pepper
- parsley
- salt to taste
Soak the borlotti beans overnight in water. Cook them in abundant water in a large pot. Bring to a gentle boil and cover. Cook for approximately 1 hour.
While the beans are cooking, mince 2-3 cloves of garlic, dice the chili pepper and chop the tomatoes.
When the beans are nearly cooked heat 2 to 3 tablespoons of the olive oil in a separate pan. Add the minced garlic and cook it for a few minutes until it starts to color. Add the tomatoes, chili pepper, salt and 1-2 cups of water. Bring to a simmer. Cook for 10 to 20 minutes before adding the tomato to the large pot of beans.
Add the pasta and let it cook for 10-15 minutes on a low flame.
Once cooked turn off the heat and let it rest for 10 minutes before serving. Finish with chopped parsley.