Introduction
**Pasta e Fagioli**, affectionately known as **pasta fazool** in Italian American slang, is one of the most beloved dishes in Italian cuisine. Originally created as a humble peasant meal, this hearty soup combines simple, affordable ingredients like beans, pasta, tomatoes, and herbs to create a dish that is both nourishing and incredibly flavorful. Over the years, pasta fazool has become a symbol of Italian comfort food, enjoyed by families around the world.
For legendary entertainer **Dean Martin**, pasta fazool was much more than a favorite meal—it was a cherished reminder of home and family. He often spoke fondly of his mother’s homemade pasta fazool in interviews, describing it as the best version he had ever tasted. The dish became even more famous when Dean Martin referenced it in his timeless hit **”That’s Amore,”** introducing generations of listeners to this classic Italian specialty. His daughter, **Deana Martin**, has also shared that of all the dishes her father loved, pasta fazool was always his number one favorite.
If you’d like to bring a taste of Italy into your own kitchen, here’s a delicious recipe inspired by this timeless classic.
### Ingredients
* 1 (32 oz.) can crushed tomatoes
* 1 (14 oz.) can tomato sauce
* 1 small sweet Vidalia onion, chopped
* 9 cloves garlic, thinly sliced
* 1 (14 oz.) can cannellini beans
* 1 (14 oz.) can butter beans
* 1 (14 oz.) can dark red kidney beans
* 1 (14 oz.) can chickpeas
* 10 oz. lean, thick-cut prosciutto, diced
* 1 lb. ditalini pasta
* 2 tablespoons olive oil
* 2 cups low-sodium chicken broth
* 1–2 cups arugula
* Sea salt and black pepper, to taste
* Fresh parsley, chopped
* Freshly grated Parmesan or Romano cheese
### Directions
1. Heat the olive oil in a large pot over medium heat. Sauté the onion, garlic, and prosciutto for 4–5 minutes, until the onion softens and the prosciutto begins to brown.
2. Stir in the crushed tomatoes and tomato sauce. Cover the pot and reduce the heat to a gentle simmer.
3. Rinse and drain all the canned beans, then add them to the pot. Simmer for about 20 minutes.
4. Meanwhile, cook the ditalini pasta in a separate pot of salted boiling water until al dente, following the package directions. Reserve 1 cup of the pasta cooking water before draining.
5. Add the cooked pasta and the reserved pasta water to the soup, stirring gently over low heat.
6. Mix in the arugula, parsley, salt, pepper, and 2–3 tablespoons of grated Parmesan or Romano cheese.
7. Let the soup simmer for another 5–10 minutes to allow the flavors to meld. If the soup becomes too thick, gradually add chicken broth until it reaches your preferred consistency.
8. Serve hot with crusty Italian bread, butter, and an extra sprinkle of freshly grated cheese.
A warm bowl of **Pasta e Fagioli** offers the perfect balance of rich tomato flavor, creamy beans, tender pasta, and savory prosciutto, finished with the freshness of herbs and cheese. It’s easy to understand why this humble Italian soup remained Dean Martin’s favorite throughout his life—a timeless comfort food that celebrates family, tradition, and the simple pleasures of a home-cooked meal.