So, thinking that the Significant Omnivore was tired of having cornbread and squash with the legumes, I decided to branch out a bit with a batch of October beans. It didn't take long for me to decide to do some pasta e fagioli with these very sturdy beans, but just how should I do it? There are eleventy billion recipes for pasta e fagioli, so instead of following a recipe, I just looked around the kitchen a bit to see what I could come up with. Sciuè sciuè.
What I decided on was a filetto di pomodoro since I had big Bradley tomato and a couple of Romas from my neighbor's garden. Bradley tomatoes are hearty and sweet and (I think) are excellent tomatoes to use for a fresh tomato "sauce." And, hey wouldn't you know it, but this sauce being cooked over at Claudia's place recently as well. When life hands you tomatoes....Along with the tomatoes, I had a couple of fresh lemons, an onion, garlic, and fresh rosemary. I put the garlic and fresh rosemary in a pan with some extra virgin olive oil and let it infuse a bit and then put the diced tomatoes and some minced onion in the oil mixture. After just a couple of minutes, I took it off the heat and squeezed the juice of a lemon on it and topped it off with some sea salt and fresh ground pepper. Voilà (ecco?), filleto di pomodoro sciuè sciuè.
I spooned the sauce over a mix of the cooked October beans and some grocery store gemelli (next time I will go to Lazzaroli's!) and served it with a few slices of sautéed polenta. Squisita!
