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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Pasta “Cheech” Recipe

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This recipe for Pasta “Cheech” is from Our Family Cookbook, 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 ounces pancetta cut into pieces
1 sm carrot cut into pieces
1 celery stalk cut into pieces
4 cloves garlic
1 sm onion cut into pieces
1 can whole peeled tomatoes
1/4 cup olive oil
1/4 tsp red pepper flakes
2 tsp fresh rosemary
2 cans chick peas undrained
2 cups water
8 oz ditalini
1 tbs lemon juice
1/2 cup grated cheese
Fresh parlay
Directions:
Directions:
This recipe seems involved but it’s very easy with a food processor
In a food processor purée the pancetta to a paste. Add the carrot, celery, garlic and onion and pulse until finely chopped. Transfer this mixture to a large sauce pan
Poor whole tomatoes into empty processor and chop - do not liquify
Add oil to pancetta and cook over medium heat stirring frequently. Add pepper flakes and Rosemary and cook for about a minute. Stir in tomatoes, chickpeas and their liquid, water and 1 teaspoon salt and bring to boil. Reduce heat to medium low and simmer for 10 minutes. Add pasta and cook, stirring frequently, until tender, 10 to 12 minutes. Stir in lemon juice and parsley and season with salt and pepper to taste. Serve with Grated cheese and a drizzle of olive oil (optional)
Personal Notes:
Personal Notes:
This is a St. Joseph Day tradition in Utica.

 

 

 

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