Chick peas 'n' pasta

Yield: 4 Servings

Measure Ingredient
3 tablespoons Olive oil
1 teaspoon Minced garlic
2 cans (19 oz.) chick peas
1 can ( 14 oz) peeled tomatoes
1 tablespoon Italian seasoning
½ cup Ditalini pasta
\N \N Marjoram
\N \N Rosemary
\N \N Savory
\N \N Sage
\N \N Oregano

In pot heat olive oil and add your garlic. Don't let your garlic burn. Add both cans chick peas and their juice. Add the seasoning along with some salt and pepper. Then take each tomato and squeeze it over your pot (trying to break the tomato up as much as possible) let everything (chunks and juice) drop right in. Do not add the leftover juice in the can from the tomatoes. Add your pasta and in 15 minutes you have a tasty lunch. Add some Parmesan cheese to each dish when served.

busted by sooz

Recipe by: Key Gourmet

Posted to recipelu-digest by James and Susan Kirkland <kirkland@...> on Mar 08, 1998

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