Brocoli Rabe with Garbanzo Beans and Ribbon Pasta

In the beginning of chapter four, entitled "To Know Peace", Silvia makes this dish for her and her brother Vince, who are both vegetarian.  In the story, rigatoni pasta is used to make this dish, but of course, you can use any sort of pasta as in the recipe below in which ribbon pasta is used.  She is thrilled to have the kitchen to herself as Frank is always monopolizing the kitchen.  Because he is not home, there is some peace and quiet in the house and she relishes the relaxing meal that she shares with her brother.  This meal is the perfect start to this chapter that is about Silvia contemplating the time she spent with her grandma.  "It was through her Grandma Tucci that she knew peace."

Ingredients

1pound ribbon pasta
3 cubes minced garlic
1/2 cup olive oil
1 bunch brocoli rabe
1 can garbanzo beans
3 tablespoons fresh grated Parmesan cheese

Directions

Saute crushed garlic in olive oil for a minute or two and add brocoli rabe and beans.  In the meantime, add pasta to a big pot of rapidly boiling water, and cook until al dente.  Drain pasta and top with sauteed beans and greens.  Sprinkle with Parmesan cheese. 

Pasta Fazool

In chapter three, entitled "How to Be Free," Silvia goes to visit her older sister Angie at her house in north Jersey and while Angie is deciding what she will make for dinner, Silvia recalls the time her sister used American cheese to make eggplant Parmesan.  She tries to persuade Angie to order out or make something simple.  But to no avail  Angie insist on cooking and to accommodate her sister's vegetarian diet, she makes Pasta Fagioli.  Silvia is happily surprised that the soup turned out wonderful.  This healthy soup, also called pasta fagoli, was served daily at a local diner in my home town of Hammonton, New Jersey.  There are many variations on this recipe.  For instance, frozen or fresh peas can be substituted for cannelloni beans.  It can also be made with or without chicken broth.  See below recipes from allrecipes.com.  Hope you enjoy!

Ingredients

1 onion, chopped

2 stalks of celery, chopped

3 cloves garlic, minced

2 teaspoons dried or fresh parsley

1 teaspoon Italian seasoning

1/4 teaspoon crushed red pepper flakes

salt to taste

1 (14.5 ounce) can chicken broth

2 medium tomatoes, peeled and chopped

1 (8 ounce) can tomato sauce

1/2 cup uncooked sea shell macaroni

1 (15 ounce) can cannellini beans, with liquid

Directions

1. In a large saucepan over medium heat, cook celery, onion, garlic, parsley, Italian seasoning, red pepper and salt until onion is translucent. Stir in chicken broth, tomatoes and tomato sauce, and simmer on low for 15 to 20 minutes.
2. Add pasta and cook 10 minutes, until pasta is tender.
3. Add beans and mix well. Heat through. Serve with grated Parmesan cheese sprinkled on top.

Vegetarian Version

Ingredients

• 3 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (29 ounce) can tomato sauce
• 5 1/2 cups water
• 1 tablespoon dried parsley
• 1 1/2 tablespoon dried basil
• 1 1/2 tablespoon dried oregano
• 1 teaspoon salt
• 1 (15 ounce) can cannellini beans
• 1 (15 ounce) can navy beans
• 1/3 cup grated Parmesan cheese
• 1 pound elbow macaroni

Directions

1. In a large pot over medium heat, cook onionn in olive oil until translucent.  Stir in garlic and cook until tender.  Reduce heat, and stir in tomato sauce, water, parsley, basil, oregano, salt, cannelini beans, navy beans and Parmesan.  Simmer one hour.
2. Bring large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; strain and stir into soup.