A lot of things have changed here at Chez SGCC now that Mr. SGCC and I are empty nesters, not the least of which is how we eat. Our dinners have become more laid back, with a lot more salads, sandwiches and take-out taking center stage on our table. With Mini SGCC gone, I don’t have to worry about preparing substantial meals with enough leftovers to feed a horde of hungry teenagers. While this means a lot less work for me, I kind of miss it. I don’t know. Cooking for just the two of us just isn’t as much fun. I’m sure I’ll eventually get back in the groove. Until then, I’ll be serving up more “one pot wonders” like this Pasta Fazool for Cavemen.
If you’ve been hanging with me for a while, you may have seen my grandmother’s Pasta e Fagioli recipe that I wrote about several years ago. Pasta e fagioli, aka “pasta fazool”, which means “pasta and beans”, is a traditional Italian dish made with cannellini beans, garlic, onions, broth, and some type of small pasta, such as ditalini. Like many Italian classics, pasta e fagioli started out as a peasant dish, using inexpensive ingredients and featuring beans as a protein instead of meat. Some versions are like a soup, and others more of a stew. Some use tomatoes. Some don’t. Either way, it’s still considered cheap eats. read more >>