I can’t believe it’s been a year since I first started this blog. When I first started, I was fairly certain no one except my mom would actually read it. I was really shy to share it at first (and was mortified when some of my co-workers discovered it). I’m humbled and thrilled to see all of you reading, commenting and sharing! I want to send a HUGE thanks to all of you. It’s been such a pleasure learning new recipes and techniques and generally just having so many people to discuss food with!
I figured for my blogoversary (not sure if that’s a real word but I’m going with it) post I would re-do my very first post. I wanted to update it a little and add some better photos. I’m not sure if it’s just my lack of photography skills or if this is just generally not a photogenic dish, but unfortunately these pictures aren’t a whole lot better!
I also want to express my thanks to those of you who nominated me for blogger awards! I was shocked and thrilled with each one. I had every intention of completing the required steps to receive them and pass them along, but I always got stuck trying to come up with all the unique facts about myself for each one! So I want to thank all of you here for your acknowledgement! Thank you to Lori and Ngan for nominating me for the Liebster Award, Jillian for nominating me for the Sunshine Award and Nancyfor the Dragon Loyalty Award! If I missed anyone, please let me know!
And now on to the food! I chose Pasta e Fagioli for my first post because it was the first dish I really learned to cook myself and it got me interested in learning more about cooking. I’ve made some small changes since the first time I posted it and I think it’s just a little bit better now!
Pasta e Fagioli
2 tablespoons olive oil
2 cloves garlic, peeled and smashed
4-5 carrots, peeled and chopped
1 onion, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
16oz crushed tomatoes
1 tablespoon basil
1 tablespoon parsley
1 teaspoon oregano
1 bay leaf
30oz (2 cans) cannellini beans, drained
32 oz chicken or vegetable broth
3/4 box ditalini pasta
1/3 cup heavy cream
Pecorino Romano or Parmesan cheese for topping
1. Heat the olive in a large saucepan over medium heat. Add the garlic and the carrots. Let the carrots cook for about 5 minutes than add the onions. Season with salt and pepper. Continue cooking until the carrots soften and the onions are translucent.
2. Add the crushed tomatoes to the saucepan. Stir in the reaming spices. Let the sauce cook at a simmer for about 30 minutes, stirring occasionally. After about 30 minutes, add the beans.
3. Add the broth, turn the heat up and bring the liquid to a boil. When it’s boiling, add the pasta and cook to al dente, about ten minutes.
4. Turn off the heat and stir in the heavy cream. Top with cheese (I like lots of cheese) and enjoy!