Ceci E Pasta

Name: Ceci E Pasta
Ingredients: 14 cup extra virgin olive oil; 1 medium onion, chopped; 3 garlic cloves, thinly sliced; 12 carrot, chopped; 1 (28 ounce) can tomatoes with juice; 1 (17 ounce) can garbanzo beans, rinsed and drained; 16 ounces medium pasta shells or 16 ounces elbow macaroni; salt, to taste; 14 cup chopped Italian parsley; grated parmigiano-reggiano cheese

10 ingredients

7 steps

Ingredients

14 cup extra virgin olive oil
1 medium onion, chopped
3 garlic cloves, thinly sliced
12 carrot, chopped
1 (28 ounce) can tomatoes with juice
1 (17 ounce) can garbanzo beans, rinsed and drained
16 ounces medium pasta shells or 16 ounces elbow macaroni
salt, to taste
14 cup chopped Italian parsley
grated parmigiano-reggiano cheese

Directions

1

Add the oil, onion, garlic, and carrot to a large skillet; cook over low heat; stir/saute for about 10 minutes or until the onion is tender (do not brown).
2

Add in the tomatoes and garbanzo beans; simmer over low heat for about 20 minutes.
3

Meanwhile, cook the pasta according to package directions until al dente; ladle out 1 cup of the cooking water and set aside.
4

Drain the pasta and immediately add to the skillet.
5

Stir to blend; add in the reserved cooking water as needed for extra moistness (the mixture should be very juicy).
6

Season to taste with salt.
7

Ladle into soup bowls; sprinkle with parsley and cheese.