Pasta e fagioli
|This article needs additional citations for verification. (February 2013) (Learn how and when to remove this template message)|
|Alternative names||Pasta fagioli|
|Place of origin||Italy|
|Region or state||all|
|Main ingredients||Small pasta (elbow macaroni, ditalini), cannellini beans or borlotti beans, olive oil, garlic, onions, spices, stewed tomato or tomato paste|
|Variations||Pasta e fagioli|
|Cookbook: Pasta e fagioli Media: Pasta e fagioli|
Pasta e fagioli [ˈpasta e ffaˈdʒɔːli], meaning "pasta and beans", is a traditional Italian dish. Like many other Italian favorites including pizza and polenta, the dish started as a peasant dish, being composed of inexpensive ingredients. Today it can be widely found, even in restaurants that do not specialize in Italian cuisine. It is often pronounced pasta fazool in the United States (after the pronunciation of beans in the Neapolitan language, "pasta e fasule").
Recipes for Pasta e fagioli vary, the only true requirement being that beans and pasta are included. While dish varies from region to region it is most commonly made using cannellini beans, Great Northern beans or borlotti beans and a small variety of pasta such as elbow macaroni or ditalini. The base typically includes olive oil, garlic, minced onion, celery, carrots and often stewed tomatoes or tomato paste. Some variations omit tomatoes and instead use a broth base. Preparation may be vegetarian, or contain meat (often bacon or pancetta) or a meat-based stock.
The recipe varies greatly based on the region or town in which it is prepared, depending on available ingredients. The consistency of the dish can vary, with some being soupy, while others are much thicker. For instance, in Bari the dish is thicker in consistency and uses mixed pasta shapes. It also uses pancetta in the base of the sauce. Other varieties call for the beans to be passed through a food mill, giving it a stew-like consistency.
In popular culture
The word for "beans" varies in different Italian dialects, e.g. fagioli [faˈdʒɔːli] in standard Italian, fasule [faˈsuːlə] in Neapolitan, and fasulu [faˈsuːlu] in Sicilian. Pastafazoola, a 1927 novelty song by Van and Schenck, capitalizes on the Neapolitan pronunciation in the rhyme, "Don't be a fool, eat pasta fazool", and the Dean Martin song "That's Amore" includes the rhyme "When the stars make you drool, just like pasta fazool, that's amore".
- Tony, Morinelli. "Pasta e Fagioli (Pasta Fazool)". The Food Table. Retrieved 14 July 2015.
- The Complete Idiot's Guide to High-Fiber Cooking. p. 195.