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Pasta e fagioli
Italian pasta soup From Wikipedia, the free encyclopedia
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Pasta e fagioli (Italian: [ˈpasta e ffaˈdʒɔːli]; Neapolitan: pasta e fasule [ˈpast(ə) e ffaˈsuːlə], whence the New York City English rendering pasta fazool or pasta fasul;[1] lit. 'pasta and beans') is an Italian pasta soup of which there are several regional variants.[2]
Once a dish eaten by the poor, pasta e fagioli is now eaten across social classes, and considered nostalgic and healthy.[3]
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Preparation
Recipes for pasta e fagioli vary, the only true requirement being that beans and pasta are included.[4] While the dish varies from region to region, it is most commonly made using cannellini beans, navy beans, or borlotti beans and a small variety of pasta, such as elbow macaroni or ditalini.[5]
Variations
Preparations vary across town by town, changing a component—olive oil or pork fat, browned or unbrowned garlic, dry or soupy—produces a new, local version of pasta e fagioli. What variations are used are determined by the local availability of elements, and the preferences of the cook. In Campania, the fat used has moved away from animal fats to olive oil over health concerns.[3]
Pasta e ceci, a version replacing the beans with chickpeas, is common in Rome.[6] According to Vincenzo Buonassisi, pasta e fagioli sgranati (sgranati means 'shelled') is a Neapolitan variant using fresh beans (which must be shelled before use).[7]
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In popular culture
"Pastafazoola", a 1927 novelty song by Van and Schenck, plays off of the Neapolitan pronunciation in the rhyme "Don't be a fool, eat pasta fazool."
The song "That's Amore", by Warren and Brooks (popularised by Dean 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 and Frank Sinatra's favorite foods.[8]
See also
Media related to Pasta e fagioli at Wikimedia Commons
References
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