pasta e ceci
by Brent Lewis ·30 minutes ·Italian ·soup
ingredients
- penne
- 1 15oz can crushed tomatoes
- 1 15oz can chickpeas, drained and rinsed
- olive oil
- garlic, sliced
- red pepper flakes
- dried rosemary
- 2 bay leaf
- parmesan
- bread, sliced & toasted
instructions
- 1 Heat olive oil in a pot over medium heat. Saute sliced garlic, red pepper flakes, and rosemary.
- 2 Add the crushed tomatoes. Drain and rinse chickpeas then add to pot. Add salt, pepper, bay leaves. Simmer.
- 3 Add the pasta to the pot along with enough water to cook it properly, stirring occasionally.
- 4 Cook until the pasta is al dente. Remove bay leaves.
- 5 Taste and adjust seasoning. Serve in bowl with toasted bread, drizzle olive oil, grate parmesan.