PASTA E CECI (Pasta with Chick Peas)
Celebrate: Italian Style by Jacqueline Miconi
This is a traditional dish from the Campania region that is usually served on Easter Sunday. My grandmother would also serve this at our Friday evening get togethers for a little variation from our usual pasta e fagioli.
Ingredients
• 2 -16 ounce cans chick peas
• 2 ounces pancetta (chopped)
• 1 small onion (diced)
• 2 cloves garlic (minced)
• 1/4 cup olive oil
• 1 cup water
• 1 -16 ounce can chicken broth
• 1 -6 ounce can tomato paste
• 1 tablespoon parsley
• 1 teaspoon oregano
• 1/4 cup Parmesan cheese
• Salt & Pepper to taste
• 1 box Linguine or other strand pasta
Directions
In a large deep frying pan, warm olive oil over medium heat. Add onion and pancetta and saute for about 5 minutes. Add garlic and saute another 3 minutes. Next, add water, 1 cup of broth and tomato paste, and stir well, until all the paste is mixed in. Add parsley, oregano, salt and pepper and allow to simmer on low 10-15 minutes.
Next, add ceci beans and continue simmering another 10 minutes. Cook choice of macaroni according to box directions. Drain. Add macaroni to pan with sauce and mix well. If sauce is too thick, add more broth and simmer on very low heat. Allow to cook for about 5 more minutes, and then transfer to a large platter. Serve with a crusty loaf of Italian bread.
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