Justin “Papa” Bigos: Pasta e ceci (Italian peasant dish I grew up eating like twice a week: Pasta and chick peas: a staple of the Italian American household, at least in Connecticut!) Ingredients: 2 cups chick peas (canned is fine, but can boil/hydrate dry if you like) 2 cups pasta -- macaroni, or anything small 8 cups water 2 medium onions or 1 large onion -- minced or medium chop 2 carrots -- medium chop or rough grate 2 celery stalks -- medium chop 4-6 garlic cloves (or more!) -- minced (with a couple as rough chop/ shaved if you really love garlic) 1 can whole tomatoes -- squished in your hands, or you can puree for maybe 20-30 seconds -- be sure to drain can of water first -- do not buy can of crushed or puree (those tomatoes tend to be lower grade and bitter) 2 sprigs of rosemary (can also use thyme, sage, etc, but rosemary is to my taste for this dish) 2 bay leaves Kosher salt Pepper Olive oil for sautéing Directions: In a large sautee pan or medium-sized pot ...
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1. Sautee the onion in olive oil for a few minutes, then add garlic, carrot, and celery -- took till softens on medium heat, around 10-15 mins 2. Add herbs, sautee another few minutes 3. Add chick peas and tomatoes 4. Put lid on pot and quickly bring to boil 5. Add eight cups water (can also add a little bouillon/stock at this point if you want more flavor) 6. Bring to boil without lid 7. Add pasta and cook for 15-20 minutes (or until it’s al dente -- I live at 7,000 feet and things take longer to boil here) 8. Let sit for a minute or two once pasta is cooked -- add salt and pepper