 | |
| Type | Pastasoup |
|---|---|
| Course | Primo (Italian course) |
| Place of origin | Italy |
| Main ingredients | Small pasta andbeans |
Pasta e fagioli (Italian:[ˈpastaefaˈdʒɔːli];lit. 'pasta and beans') is anItalianpastasoup of which there are several regional variants.[1]
Once adish eaten by the poor,pasta e fagioli is now eaten across social classes, and considered nostalgic and healthy.[2]
Recipes forpasta e fagioli vary, with the only requirement being that beans and pasta are included.[3] While the dish varies between regions, it is most commonly made usingcannellini beans,navy beans, orborlotti beans, and a small variety ofpasta, such aselbow macaroni orditalini.[4]
Preparations vary locally, and changing a component—olive oil or pork fat, browned or unbrowned garlic, dry or soupy—produces a new version of the dish. InCampania, traditional animal fats have largely been replaced with olive oil due to growing health concerns.[2]
Pasta e ceci, a version replacing the beans withchickpeas, is common inRome.[5] According toVincenzo Buonassisi,pasta e fagioli sgranati (sgranati means 'shelled') is aNeapolitan variant using fresh beans which must be shelled before use.[6]
"Pastafazoola", a 1927novelty song byVan and Schenck, plays off of the Neapolitan pronunciation in the rhyme "Don't be a fool, eat pasta fazool."
The song "That's Amore", byWarren andBrooks (popularised byDean Martin), includes the rhyme "When the stars make you drool, just like pasta fazool, that's amore."Pasta e fagioli was also among Dean Martin's andFrank Sinatra's favorite foods.[7]
Media related toPasta e fagioli at Wikimedia Commons
