Pasta e fagioli
Pasta e fagioli (pronounced [ˈpasta e ffaˈdʒɔːli]), meaning "pasta and beans", is a traditional Italian dish. Like many other Italian favorites, including pizza and polenta, the dish started as a peasant dish, being composed of inexpensive ingredients.
History[edit | edit source]
Pasta e fagioli is commonly made using cannellini beans or borlotti beans and some type of small pasta such as elbow macaroni or ditalini. The base typically includes olive oil, garlic, minced onion, celery, carrots and often stewed tomatoes or tomato paste. Some variations exclude tomatoes and use a broth base. Preparation of the dish varies greatly by region.
Variations[edit | edit source]
The recipe varies greatly by region, and may include meat, such as pancetta or sausage, or a meat-based broth. In the United States, it is commonly referred to as "pasta fazool". In the Veneto region of Italy, pumpkin can be used as a variation of the recipe.
Cultural Significance[edit | edit source]
Pasta e fagioli is often pronounced "pasta fazool" in the United States, derived from its Neapolitan name, "pasta e fasule". The dish is a staple in Italian-American cuisine, and is often served as a hearty lunch or dinner.
See Also[edit | edit source]
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| Italian cuisine |
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