Pasta ceci [ceci soup roman style]

Yield: 4 servings

Measure Ingredient
½ cup Olive oil
1 teaspoon Rosemary leaves, chopped
2 \N Garlic cloves, chopped
6 \N Anchovy filets, chopped
2 tablespoons Tomato paste
¼ cup Water
34 ounces Canned chick peas (ceci)*
\N \N Water
1 pack Elbow macaroni
½ teaspoon Salt
1 teaspoon Pepper

~-------------------------------------------------------------------- * 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

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