cheffonade

pasta e ceci

by Brent Lewis

time: 30 minutes

Italian soup

ingredients

  • penne
  • 1 can 15oz crushed tomatoes
  • 1 can 15oz chickpeas, drained and rinsed
  • olive oil
  • garlic
  • red pepper flakes
  • dried rosemary
  • 2 bay leaf
  • parmesan
  • bread, sliced & toasted

instructions

  1. Step 1 Heat olive oil in a pot over medium heat. Saute sliced garlic, red pepper flakes, and rosemary.
  2. Step 2 Add the crushed tomatoes. Drain and rinse chickpeas then add to pot. Add salt, pepper, bay leaves. Simmer.
  3. Step 3 Add the pasta to the pot along with enough water to cook it properly, stirring occasionally.
  4. Step 4 Cook until the pasta is al dente. Remove bay leaves.
  5. Step 5 Taste and adjust seasoning. Serve in bowl with toasted bread, drizzle olive oil, grate parmesan.