UA Recipe Collection

Pasta Cici

Summary

Yield
4 Servings
SourceJen Lawson, Main Library (2005)
Prep time
15 minutes
Cooking time
30 minutes
Total time
45 minutes

Ingredients

4 clv
fresh garlic (minced)
2 T
extra virgin olive oil
1
potato, medium (peeled and diced)
1 cn
can whole peeled tomatoes (NOT diced or crushed) (28 oz.)
1 q
water
1 cn
chick peas, drained
1 c
dried acine de pepe or other very small pasta (orzo or stars, for example)
 
salt
 
pepper
 
Peccorino Romano cheese (freshly grated, to garnish (optional))
 
basil

Instructions

Sauté the garlic in olive oil in a saucepan. Add the potato and sauté til edges are slightly browned. Dice the tomatoes over the saucepan. If you like a richer broth you can add some of the juice that the tomatoes come in.

After about 5 minutes add the water. Bring to a boil. When the potatoes are almost tender, add the chick peas, basil, salt and pepper.

Separately cook and drain the pasta. Undercook pasta by about 1 minute. When the rest of the soup is ready, add the drained pasta. Garnish with finely grated Peccorino Romano.