Pasta Ceci [ceci Soup Roman Style] Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1/2 cup: Olive oil,
34 ounce: Canned chick peas, (ceci)*
1 tsp: Rosemary leaves, chopped
Water,
2: Garlic cloves, chopped
1 package: Elbow macaroni,
6: Anchovy filets, chopped
1/2 tsp: Salt,
2 tbsp: Tomato paste,
1 tsp: Pepper,
1/4 cup: Water,
Directions:
~--------------------------------------------------------------------
* Use 1 large can + 1 small can, or 1 1/2 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 (dont burn). Add
tomato paste diluted in 1/4 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
Source from luhu.jp
* Use 1 large can + 1 small can, or 1 1/2 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 (dont burn). Add
tomato paste diluted in 1/4 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
Source from luhu.jp