. When Pat and I were in Italy several years ago we visited a lovely little osteria - Osteria da Mario, http://www.ricksteves.com/plan/destinations/italy/romefood.htm and I had the most wonderful Ceci & Macaroni dish I can remember. It was hot and rich and brought back memories of my childhood and Mom making something similar (remember, it's memories that tease your taste buds). Well more about that trip another time.....time to try and re-create the memory or should I say taste.
So with cookbook in hand....I bring you something warm, hearty and dare I say.....Quick and Easy!
Ceci Soup Roman Style
1/2 cup olive oil
1/2 teaspoon Rosemary
1 clove garlic - chopped fine
3 anchovy fillets, chopped
1 tablespoon tomato paste dissolved in 1/4 cup water
1 can ceci beans (chick peas) with the liquid
1/4 teaspoon salt
1 cup elbow macaroni
black pepper
Place oil, rosemary, garlic and anchovies in a heavy bottom soup pot and brown well. Add diluted tomato paste and cook slow for about 20 minutes. Add ceci beans with their liquid plus one can of water. Add salt and bring to a boil . Add elbow macaroni and cook until pasta is done (about 8 minutes). Add pepper and serve.
Serves 4
Takes about 30 minutes from start to finish
****Just a note, this is called a soup, but don't expect it to have a great deal of broth. I also add grated Parm. to mine, because pasta always tastes better with cheese!
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