Pattie's Pasta y Cecci Recipe

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