Hello everyone... I know you are not used to seeing recipes on my blog, but I wanted to share one of my favorite and quick pasta dishes with you. I am entering this recipe in to the CDAC "Anything Goes Challenge". If you are not a member of CDAC (Crafters Digital Art Center) then just click HERE to Join.
I grew up in an Italian family environment and I have always loved cooking. My Mother was German and my Father was Italian. I have many recipes that I will share with you in the future but right now I am sharing my very own interpretation of Pasta y Facioli. I use garbanzo beans known as Cicci Beans instead of Canneloni Beans. I call it "Pasta y Cecci"...
Here We Go:
Pattie’s Pasta
y Cecci
Ingredients:
2 tbsps olive oil
½ stick of pepperoni sliced
3 garlic cloves chopped
1 can of tomato paste (6 oz)
4 cans of water (use paste
can)
1 can of Italian Style
diced tomatoes (14.5 oz)
Fresh basil (about 10
leaves chopped)
Salt & pepper
¼ tsp crushed red pepper
(to taste)
¼ tsp garlic powder
2 tbsp parmesan or
locatelli grated cheese
1 can of chick peas/
garbanzos drained (15.5 oz)
1 cup of ditalini pasta
(uncooked)
Instructions:
Heat oil in a large pan
On medium heat add garlic and cook slightly. Add
pepperoni and stir. Lower heat and add can of tomato paste and 4 cans of water.
Stir gently and simmer for 5 minutes. Add can of diced tomatoes and next 5
ingredients. Turn heat to medium then simmer on low heat for 20 minutes. Add
chick peas and cook for another 5-8 minutes. Boil water and cook pasta until
done. Don’t overcook! Add pasta to sauce
and stir. Serve with some extra grated cheese and fresh basil leaves. Serves 4