Pasta E Fagioli

20 March 2008 @ 0:27 | Posted in » Culinary

I picked this recipe up on GroupRecipes.com a few months ago. This is a soup I enjoy very much and this looked easy enough to make.

As I have documented previously, I like to follow recipes the first time out. I did with this one. It quickly became apparent I was not making soup. As the tomatoes were cooking, I searched online to see how different this version was from traditional versions. In doing so I found this was originally published in 1990 in Bon AppÃ©tit. Further research revealed that this dish is a traditional peasant meal. As such, it varies greatly in how it is prepared. Many are soup or souplike where others are far more like a sauce/gravy. This is the latter.

I also went back and read the 70 reviews on Epicurious. Most of them were spot on: flavorful but dry. I had a 28oz. can of tomatoes but only used 16 oz. as the recipe called for. Next time, use the entire 28oz. Also, do not drain; use the liquid from the can. Further, 8oz. of elbow macaroni is far too much. I think 4 oz. would be more than enough.

Many added beef/sausage. I think that would be fine, but not necessary.

Adding stock would do this well, I suspect. Someone also mentioned adding the basil nearer the end. I think it would be more flavorful doing so.

So, here is the perfect dish in which to redefine. I look forward to it.