The most delicious soul-warming combination of beans, pasta and tomatoes in a simple but rich Parmesan, pepper-flecked broth.
This dish is the reason that I started this blog. If I think of Nonnie in the kitchen, it generally involves her making pasta fazool and me being shooed away from the pot. “Elizabeth! Go. Out. Side!” To be sure, I know this is correctly referred to as pasta e fagioli (pasta and beans) but we have never called it that and I see no reason to start now. Plus, I don’t think most of the family would know what I was talking about if it I called it Nonnie’s pasta e fagioli.