Name: Pasta Ceci [Ceci Soup Roman Style]
Ingredients: 1/2 c Olive oil; 1 ts Rosemary leaves -- chopped; 2 Garlic cloves -- chopped; 6 Anchovy filets -- chopped; 2 tb Tomato paste; 1/4 c Water; 34 oz Canned chick peas (ceci)*; Water; 1 pk Elbow macaroni; 1/2 ts Salt; 1 ts Pepper

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Italian	Vegetables, Italian	4	Servings

INGREDIENTS

1/2	c	Olive oil
1	ts	Rosemary leaves — chopped
2		Garlic cloves — chopped
6		Anchovy filets — chopped
2	tb	Tomato paste
1/4	c	Water
34	oz	Canned chick peas (ceci)*
		Water
1	pk	Elbow macaroni
1/2	ts	Salt
1	ts	Pepper

INSTRUCTIONS

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*  Use 1 large can + 1 small can, or 1 1/2 large cans, undrained
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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 (don't 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.
Recipe By     :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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