Pasta Fazool – That’s Amore


Pasta Fazool – That’s Amore

The veggie garden in summer is a joy to behold, with a overabundance of produce ripening on their stalks. This year Adam and I focused our gardening attentions on growing produce that was dear to our heart for eating fresh or could also be stored or preserved for later use during the cold winter months when not much grows in the kitchen gardens.

We grew a truck load of tomatoes which were turned into Italian passata and air dried in the summer sunshine for sun-dried tomatoes. Eggplants, corn, broad beans, endives and cucumbers for freezing and preserving, capsicums for roasting and bottling and pumpkins which we will store whole until needed.

Other crops on the menu this summer have been courgettes and in particular courgette flowers, leeks, rock, honeydew and water melons, as well as an assortment of berries. In recent days our French, haricot and runner beans have just begun to reach their prime and last night I prepared my summertime version of the very rustic Italian dish known as ‘pasta e fagioli’ (Italian) but which most people know as ‘pasta fazool’ (Neapolitan dialect) from the famous Dean Martin song “That’s Amore”.

Pasta Fazool

Lyrics to That’s Amore

When the moon hits your eye like a big pizza pie
That’s amore
When the world seems to shine like you’ve had too much wine
That’s amore
Bells will ring ting-a-ling-a-ling, ting-a-ling-a-ling
And you’ll sing “Vita bella”
Hearts will play tippy-tippy-tay, tippy-tippy-tay
Like a gay tarantella

When the stars make you drool just like a pasta fazool
That’s amore
When you dance down the street with a cloud at your feet
You’re in love
When you walk in a dream but you know you’re not
Dreaming seniore
Scuzza me, but you see, back in old Napoli
That’s amore

When the moon hits you eye like a big pizza pie
That’s amore (That’s amore)
When the world seems to shine like you’ve had too much wine
That’s amore (That’s amore)
Bells will ring ting-a-ling-a-ling, ting-a-ling-a-ling
And you’ll sing “Vita bella” (Vita bell- Vita bella)
Hearts will play tippy-tippy-tay, tippy-tippy-tay
Like a gay tarantella (lucky fella)

When the stars make you drool just like a pasta fazool
That’s amore (That’s amore)
When you dance down the street with a cloud at your feet
You’re in love
When you walk in a dream but you know you’re not
Dreaming seniore
Scuzza me, but you see, back in old Napoli
That’s amore, (amore)
That’s amore

Pasta Fazool / Pasta e Fagioli, is traditionally made with re-hydrated dried beans during the cold winter months but I simply can’t resist making this summertime variation using fresh beans when they are in season. The dish has a sweet, fresh taste and is delicious. Why not give it a go and see what you think.

Serves 4

Ingredients

1 onion (diced)
2 cloves garlic (crushed)
1 red capsicum (diced)
1 x 750 ml bottle Italian passata or 2 x Large tins diced tomatoes
2 or 3 tablespoons olive oil
small bunch fresh basil (chopped) or 1 teaspoon dried
good pinch of salt and pepper
1 cup of dry white wine or water
750 grams fresh french or runner beans (toped and tailed)
2 large potatoes (peeled and diced into medium chunks)
400 grams pasta (spaghetti, linguini or fettuccine)

Preparation

1. Place oil into a large pot and add, onion, garlic and capsicum. Cook until softened and onion commences to become translucent.
2. Add passata/diced tomatoes and stir through. Bring to the boil and then turn down heat to a simmer – simmer for 10 minutes so that the flavour of the sauce develops.
3. Whilst sauce is developing, place another pot on the stove with water to cook the pasta.
3. Add the beans, potato, basil, wine/water and salt and pepper and cook for 10 – 15 minutes over medium heat until beans and potato are just done. Stir occasionally whilst cooking to prevent sticking and to ensure the beans and potato cook evenly.
4. Whilst the beans and potato chunks are cooking, cook your pasta until al dente.
5. Drain pasta and add to the cooked ingredients in the sauce pot. Toss together so the pasta is coated and then distribute evenly between 4 serving dishes.
6. Garnish with parmesan, finely chopped fresh basil/parsley and serve.