Rita's Pasta Fagioli
I think you will be surprised when you see your kids love this dish too. My mother made this dish for me since I could chew and nearly forty years later I still look forward to eating it. My nephews ask for it all the time. Since my mother isn't here to make it anymore, my husband asked me to post it here so others can enjoy. Let us know what you think.
1/4 lb(imported italian) prosciutto cut into small pieces
2 cancannellini beans
1 can28 oz san marzano tomato sauce
1/4 cgood quality olive oil
4 clovegarlic sliced thin ( i use a razor blade, "silly i know"
1 canwater, use 28 oz tomato can
2 Tbspbetter than bouillon chicken base(mixed in can of water)
2 tspgarlic powder
1 boxditalini pasta, cooked and drained
2 Tbsp(freshly) grated parmesan or pecorino romano cheese
How to Make Rita's Pasta Fagioli
- Add thinly sliced garlic to big pot with olive oil (I use a Dutch oven) on low heat
- Add prosciutto to pot with the garlic, increase heat and cook until garlic is slightly browned
- Add tomato sauce and fill can with warm water, dissolve the chicken base in this can of warm water and pour into the pot
- Stir in the garlic powder and cook about 15 min until bubbles appear then turn heat to low and cook another 30 min uncovered
- Add more garlic powder or chicken base to taste (if needed)
- Rinse and drain beans, add them to pot and cook another 30 min uncovered. If you want a thicker sauce mash some of the beans in the pot while cooking
- To plate I like fresh basil and freshly grated pecorino Romano I have learned through the years how important it is to use ingredients like a GOOD GRADE olive oil "WOW" what a difference and "freshly grated cheese" as opposed to store grated, fresh basil ect...