Pasta Fagioli



{ Rosemary, Thyme, Garlic, and Onion a classic combination }



I have a friend who commonly uses the phrase “This is better than my Italian Grandmother’s {Insert Recipe}” when he comes across an amazing Italian dish at a restaurant. Although the frequency with which he uses the phrase points to the fact that she wasn’t a genius in the kitchen, I have to admit I’m jealous. I don’t have an Italian Grandmother.

Don’t get me wrong I had two wonderful Grandmothers who weren’t too shabby in the kitchen, but meals that I remember were typical American fare. They didn’t hand down any recipes that reflect our background or origin. In many ways I think recipes are a record of history more accurate than what you might find in a book. I wish that I had some of those tales to tell.

This brings us to today’s recipe for Pasta Fagioli, which you can find here. Sauteed spinach and some artisan bread rounded out the meal. I had never made it before but on a cold day a couple weeks ago it hit the spot and I hope made my Grandmothers proud.



{ The recipe called for elbow macaroni but I substituted these adorable twirls }




{ I would recommend using the best pancetta you can find and saute until crisp before adding the onions and garlic }




{ Finish off this hearty soup with Parmesan and olive oil }