I love beans. Love, love, love! I could eat beans at every meal (which ironically is suggested in the paean to legumes that every kid knows and which some in my house sing to me frequently). So, I’m sort of jaded when it comes to this recipe when I say that you will love it! Nobody has not liked it (yep, that double-negative was intentional).
Sixty picture later, I’ve just given up. It’s simply not a pretty dish. You’ll need to take my word that it’s delicious. Earthy lentils, bitter (in a good way) onions, and lots of black pepper combine to make one of my all-time favorite bean dishes. It’s hearty and filling. It’s even vegan if that’s your thing. It’s a comfort dish that transports me to Aunt Myra’s kitchen and some warm happy memories. She is a terrific cook and introduced my childhood to mint in green salads (that one took me a while to get used to), Syrian meatloaf, and this wonderful lentil dish. Later in life she introduced me to jug wine but that’s a story for another time.
If I were given the opportunity to pick my last meal on earth, I would choose, without hesitation, spaghetti ala olio. Or as we’ve called it since childhood, spaghetti ollie oley. Though some dishes have more significant memories attached or elegant ingredients, none make my taste buds happier.
Noodles in oil tossed.
Golden garlic shaves atop.
Grated cheese completes.
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.