Pasta Fagioli from

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Here is a recipe from my good friend Mark Esposito,
who lives in Quaker Hill, Connecticut.

Fans of Pizza News, will remember that Espo used a piece of cardboard instead of a pizza peel to move his pizza in and out of the oven. The cardboard burned several times. I finally bought him a peel.

Luckily for us: he makes much better Pasta Fagioli  than he does pizza. I would say this is his signature dish...

"Pasta Fagioli is an Italian peasant dish. This is my mother's recipe, but the way I make it, tastes more like the way my Aunt Nini's tasted. My mom used to say, mine tasted better than Aunt Nini's."


  • 1 medium size onion
  • 4-6 cloves of garlic
  • 1 6 oz. can of tomato paste
  • 1 16 oz. can of Cannellini beans (fagioli) (Note: great northern/white kidney beans work just as well)
  • 1 1/2 tbs. dried basil
  • 1/4-1/2 tsp. black pepper
  • a dash of sugar



1. In a medium sauce pan sauté a medium size onion along with 4-5 cloves
of garlic until the onion is translucent (not browned).
2. Add Beans, tomato paste, I also add one can of water. Stir in basil,
black pepper sugar.
3. Simmer for 15-20 minutes, until the pasta water is boiling.
4. Cook 1/4 to 1/2 pound of pasta.
5. Now here is the secret; under cook the pasta by about 5 minutes before
draining and adding to the fagioli. Let it simmer another 5-10 minutes and
its ready to eat. Some people like their pasta fagioli thicker, some like
it soupier. You can save some of the water you cooked the pasta in and add
it to the sauce if you like it soupier. Sprinkle lightly with a blend of
grated Parmesan and Romano cheese.


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