Pasta e fagioli – One New Recipe A Week

I’ve had a miserable cold this week so was hankering after soup today, whilst ask my 4-year old what she wants for tea and she inevitably says ‘pasta’ so this hearty pasta and bean soup from the Italian Puglia region totally hits the spot. This recipe replaces beans (and i’ve made similar soups before with Borlotti beans which work really well) with chickpeas which my daughter refers to as simply ‘yummy scrummy’. The recipe states that the pasta shapes traditionally used are ‘orecchiette’ or ‘little ears’ but any small-ish pasta shape works well. I actually only had fusilli (twists) in which were fine too.

The recipe is taken from ‘Easy Vegetarian one-pot’ – which is a very handy book including over 100 salads, frittatas, stews, tagines and so on. I amended the amounts from serves 4 down to 3 – it was just me and the 4 year-old this evening so there some left over for my work lunch tomorrow. The chilli flakes give this a lovely warmth and i’d probably add more if it was just for me and my OH. A tasty, filling, healthy and quick to make soup.

Ingredients:

250g/9oz dried chickpeas (i just used about 3/4 of a tin of chickpeas)
2 tablespoons olive oil
1 onion, finely chopped (i used half a medium sized onion)
2 garlic cloves, finely chopped (i just used one)
a sprig of fresh rosemary (didn’t have this so just used dried mixed herbs)
1/4 teaspoon dried chilli/hot pepper flakes
400g/14oz can chopped tomatoes
1 tablespoon tomato puree/paste
1.5 litres/6 cups vegetable stock (i cut this down to about half a litre but i like quite thick soups)
100g/3.5oz small pasta shapes such as orecchiete or conchigliette
sea salt and freshly ground pepper
freshly grated parmesan cheese to serve (or veggie alternative. i used a Pecorino cheese)
extra virgin olive oil, to serve

(If not just using a tin of chickpeas…) Soak the chickpeas in cold water overnight. Drain and put in a large saucepan with sufficient cold water to cover. Bring to the boil, reduce the heat to medium and cook, uncovered, for 45 minutes, until very tender. Drain and set asaide.

Heat the oil in a large, heavy-based saucepan set over medium heat. Add the onion, garlic, rosemary and chilli/hot pepper flakes along with a pinch of salt and cook for 8-10 minutes, stirring often, until the onoin has softened.

Increase the heat to high. Stir in the tomatoes, tomato puree/paste, stock and the chickpeas and bring to the boil. Add the pasta, reduce the heat to a medium simmer and cook for about 20 minutes, until the pasta is tender. Season to taste with salt and pepper.

Serve sprinkled with cheese and drizzled with olive oil.

Nigella’s Spaghetti with Marmite (or Vegemite) – One New Recipe A Week

Not only have we had unseasonably good weather in Glasgow (meaning salads rather than heavy meals being the order of the day), we’ve also had an extended bank holiday weekend thanks to Queen Elizabeth 2 being on the throne for 60 years. I care not for the Jubilee celebrations particularly but re-quainted myself with the delights of Gin and Tonic; introduced TheYoungLady to lunch at Jamie’s (as in Jamie Oliver) Italian restaurant in Glasgow and had a lovely long weekend seeing family and friends.

So, you’ll forgive the slight cheat here as i actually made this dish for the first time a few weeks ago (before the idea of One New Recipe A Week) but it is just so quick, easy and tasty (though i guess, not so much if you don’t like Marmite…) that i wanted to log it here too. I also tweeted about how much i loved it and how i never wanted to eat anything else ever again and Nigella Lawson DM’d me to say how pleased she was. I like to think it was her rather than someone who just works for her, and given that she tweets pictures of her meals (really!), i think it is but follow her @Nigella_Lawson and see for yourself.

You can find a prettier picture of the dish as well as Nigella explaining more about how the dish originated on her website but if you love Spaghetti and you love Marmite then you can’t go wrong here. My 3 year old loved it too, as did my OH, who is not so much of a Marmite devourer, but the marmite with butter and pasta water is just too moreish and it has become not only a quick-tea staple but a favourite comfort-food too.

Recipe taken from Nigella Lawson Kitchen and Nigella website and any comments of mine in italics.

  • 375g dried spaghetti (i have one of those Spaghetti measurers – they have different hole sizes for 1, 2, 3, 4 people)
  • 50g unsalted butter
  • 1 teaspoon Marmite or more, to taste (i always use more than a teaspoon but you may wish to stick to this for your first attempt)
  • freshly grated Parmesan cheese to serve

    Serves: 4 -6

    1. Cook the spaghetti in plenty of boiling salted water, according to the packet instructions.
    2. When the pasta is almost cooked, melt the butter in a small saucepan and add the Marmite and 1 tablespoon of the pasta water, mixing thoroughly to dissolve.  Reserve 1/2 a cup of pasta water; then drain the pasta and pour the Marmite/Vegemite mixture over the drained spaghetti, adding a little reserved pasta water to amalgamate if required. Serve with plenty of grated Parmesan cheese. (i tend to just use whatever cheese i have in…cheddar is fine)
    3. For vegetarians replace the Parmesan cheese with a vegetarian alternative.