Family Meal: CJ’s Pasta “Fazool” aka Pasta e Fagioli

“Food is the blood of our family. It’s our love language; a common ground."

CJ Capace with her Grandma Jo’s Pasta “Fazool” Photo by Gregory Robinson 

At our restaurants we are guided by listening and learning from the stories of our team, particularly the ways our families, upbringings, and lineage have shaped the way we consider, source, prepare, and share food. Our series Family Meal spotlights recipes from different members of our team that have — in some way — informed the way they cook today. 

This week we’re sharing a recipe from Gjelina Group Project Manager CJ Capace, whose variation on pasta e fagioli represents the style of Italian comfort food made by her Grandma Jo, whose intuitive style and take on tradition influenced CJ’s own approach to considering how classic dishes find their place in our own stories. As CJ explains, “there is some version of this dish from every region of Italy. Pasta and beans. Simple. Hearty. Cheap. But Grandma Jo’s is the best.”

Grandma Jo. Photo courtesy of CJ Capace

“One of my earliest food memories is with my Grandma. I’m sitting on her kitchen counter peeling the skins from warm, blistered peppers. I was hopelessly in love. I never missed a chance to be in the kitchen while she was cooking. The rhythm of peeling and chopping garlic, frying eggplant, slicing medallions of fresh mozzarella, never forgetting to stir the sauce simmering on the back burner. Grandma’s apron goes on after her first cup of coffee and doesn’t come off until she’s sipping her sambuca after dinner.”

“Grandma’s apron goes on after her first cup of coffee and doesn’t come off until she’s sipping her sambuca after dinner.” Photo courtesy of CJ Capace

“Food is the blood of our family. It’s our love language; a common ground. And at the root of it all there is a force of strong women.”

CJ with Grandma Jo. Photo courtesy of CJ Capace

“When my family moved from New York to Virginia, my Grandma made her routine visit every other month or so. She arrived by train with a piece of luggage filled entirely with food. Pounds of grated parmesan in ziplock bags because “it’s a sin what they charge down here,” chicken cutlets, rice balls from Aunt Kathleen, jars of sauce, pounds of salami sliced thin, “like paper.” If it was cheaper in New York or she knew you loved it, it was in there. Shells & peas for my brothers. Chicken soup for my sister. Pasta fazool for me.”

CJ’s Pasta “Fazool” Photo by Gregory Robinson 

CJ’s Pasta “Fazool” aka Pasta e Fagioli