What’s a grrl to do when she’s missing The Sopranos? I just loved the way Paulie pronounced all the food names. So I created this version of paste e fagioli as my ode to Paulie Walnuts and I named it with how I expected he would have pronounced it.

It’s also friggin’ easy to make, so long as you don’t drink all the wine first. I’ll upload a photo next time I make this. Promise.

Julia’s Basta Fazool

2 – 3 T. Olive oil
3 small leeks, sliced (1-inch diameter, include as much of the green ends as are tender)
1 c. white wine
1/4 t. sage (or more if you really like sage)
1 c. fresh tomato slices
freshly ground pepper
1 t. garlic powder (or as much fresh garlic as you prefer)
1 15-ounce can garbanzos or cannellini
8 ounces shells or other small pasta

In pasta pot:

  1. Boil water and cook pasta according to package directions.
  2. At some point during the following steps, the pasta will be done and you’ll drain it, rinse in cold water and leave in colander until last step.

In large skillet:

  1. Heat oil and add leaks. Saute until leeks start to brown and get a wee crispy at edges.
  2. Add white wine, sage and salt. Saute another 5 minutes.
  3. Add tomatoes, pepper and garlic powder. Saute another 5 minutes.
  4. Add beans with liquid. Saute 10 minutes.
  5. Use potato masher (or fork if you don’t have a potato masher) to mash beans in skillet while still cooking. No need to mash them all perfectly, just mast most of them crudely.
  6. Add pasta to skillet, stir well to combine and serve.

Excellent served with a Riesling.