pasta with chick peas

1 Servings
1 medium Onion; thinly sliced
1 large Red Holland pepper; thinly sliced
1 can (16 oz) chick peas; with fluid
1 can (14 oz) chopped tomatoes; minus excess juice
2 tablespoons Dry vermouth (optional)
2 teaspoons Olive oil
  Salt; to taste
  Pepper; to taste
2 teaspoons Dried oregano
Bay leaf

Made this last night. Subtle but great flavors. One of the few recipes using canned ingredients that I would repeat.

Heat olive oil in large saucepan. Add onion and red pepper. Saute gently for 5 minutes until tender. Add all other ingredients. Bring to a boil.

Simmer for 10 minutes. Remove bay leaf. Stir in cooked pasta (preferably an open pasta like penne, ziti, rigatoni, etc.) Garnish with freshly grated parmigano reggiano (spelling?) and fresh oregano.

I served it with bruschetta and an antipasto salad consisting of marinated artichoke hearts, calamata olives, barely steamed fresh green beans, chick peas, fresh tomato, freshly ground black pepper, and extra virgin olive oil. Posted to TNT - Prodigy's Recipe Exchange Newsletter by c62op27@... (Victor Fiorillo) on Jul 15, 97

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