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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Pasta Chici Recipe

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This recipe for Pasta Chici is from Mia Cucina, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 cans chic peas, partially drained
1/2 cup evoo
1/2 white onion, minced fine
2 cloves garlic, minced fine
parsley and basil, chopped, about 3 tbsp each
1 lb. baby shells or elbow macaroni
grated romano cheese
salt
pepper
dash of red pepper flakes, about 1 tsp

Directions:
Directions:
Saute the evoo, garlic and onion in a small frying pan. Cook till translucent and softened, careful not to burn.
Meanwhile, cook the pasta in salted water. When still a bit hard, drain half of the liquid and return to heat. Lower gas to simmer. Add the evoo mixture and the herbs. Add the chici and their liquid. Season to taste.
Serve piping hot with grated cheese.

Personal Notes:
Personal Notes:
This is a delicious meal any time of the year, but it is most associated with the lenten season. Serve with hot bread for a stick to your ribs meal.

 

 

 

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