Pasta e fagioli, “pasta fazoole”. Call it what you will. it’s an Italian dish guaranteed to beat winter cold and leave you with a full stomach and happy thoughts. It’s composed of olive oil, garlic (lots); onions (abundant); San Marzano canned tomatoes; chicken broth; penne pasta; canellini beans; salt and red pepper flakes; rosemary and thyme. Dusted the steaming bowls with lots of grated Parmesan and more red pepper (for heat loving HG). So good that HG/BSK had it for dinner two nights in a row. Preceded it with appetizers of roasted red peppers, anchovies, capers and olive oil. Soaked up all the juices with slices of toasted sourdough bread. Much red wine: A surprisingly good Colorado blend (gift of pals Matt and Allie) and a lusty Argentine Malbec. HG drank Whistlepig 10-year-old Rye Whiskey after dinner. (Another wonderful gift from M & A). Yes, pasta and beans. Delicious duo.
Leave a Reply