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:
- Boil water and cook pasta according to package directions.
- 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:
- Heat oil and add leaks. Saute until leeks start to brown and get a wee crispy at edges.
- Add white wine, sage and salt. Saute another 5 minutes.
- Add tomatoes, pepper and garlic powder. Saute another 5 minutes.
- Add beans with liquid. Saute 10 minutes.
- 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.
- Add pasta to skillet, stir well to combine and serve.
Excellent served with a Riesling.