Pasta ceci [ceci soup roman style]
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Olive oil |
| 1 | teaspoon | Rosemary leaves, chopped |
| 2 | Garlic cloves, chopped | |
| 6 | Anchovy filets, chopped | |
| 2 | tablespoons | Tomato paste |
| ¼ | cup | Water |
| 34 | ounces | Canned chick peas (ceci)* |
| Water | ||
| 1 | pack | Elbow macaroni |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Pepper |
Directions
~-------------------------------------------------------------------- * Use 1 large can + 1 small can, or 1½ large cans, undrained ~-------------------------------------------------------------------- Chop garlic, anchovies, and rosemary together into a paste. Heat a large pot over medium heat. Add oil and continue heating until fragrant. Put in chopped paste and brown well (don't burn). Add tomato paste diluted in ¼ c water, lower heat and cook 20 minutes.
Add ceci and an equal amount of water. Add salt and bring to boil over medium heat. Add elbow macaroni and cook additional 8 minutes or until tender. The soup will be quite thick. Add pepper and serve with cheese. ~--------- adapted from Ronzoni Talisman Cook Book Submitted By NICK LA ROCCA On 02-22-95