Mom's Pasta Fagiole

Photo: Maria Boyer

Ingredients

1 cup ditalini

3 tablespoons olive oil

4 cloves garlic, chopped

1 15.5-ounce can cannellini beans, drained

Preparation

In a large pot, boil ditalini in salted water according to package directions. When "al dente," drain and set aside.

In a large saucepan, sauté the garlic in the olive oil over medium-high heat. Add the drained ditalini and the can of cannellini beans. Simmer until heated through.

Season with salt and pepper to taste, and serve immediately.

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About

Everyone has their own version of this Italian classic in their head. The most obvious difference between most recipes is whether the dish is a soup or not. For me, what’s more important — what I ask before I order pasta fagiole in a restaurant — is: “Is it made with tomato?” “Tomato?” you are saying. “Of course it’s made with tomato! All pasta fagiole is made with tomato!” Not my mother’s.

That said, if you prefer a more soupy, tomato-based recipe, add the following to the above recipe:

1 14-oz. can chicken broth
1 15-oz. can crushed tomatoes (petite diced would work as well)
1 tsp. chicken bouillon
1/4 tsp. oregano

Simmer 10 minutes, and serve sprinkled with grated cheese.