Method as per Margaret Dahdah
Ingredients:
- 1 cup Acini di Peppe pasta ( small round pasta beads)
- ½ of a 28 oz can diced, Stewed Tomatoes
- ½ can Chickpeas drained
- 1 or 2 Garlic chopped cloves
- 2 tbsp olive oil
- 1 tsp Salt
- ¼ tsp Pepper
- 1 Bay leave
Meat options: 1 Turkey or Sausage Kolbassa sliced or small cubes. or small Sausages
Meatless option: use 1 tbsp of Capers
Method:
- Cook Pasta by boiling water in a saucepan adding ½ tsp Salt. Once water is bubbling add 1 tsp Olive oil and drop in the pasta. Stir to make sure it doesn’t stick to the bottom. Cook pasta ‘al-dente’.
- The pasta is done, rinse and drain in colander and set aside.
- In the empty Saucepan; fry the garlic bits with 1tbsp of olive oil
- ** if Kolbassa is included, cut in cubes or slices and fry slightly **
- Add the stewed Tomatoes, Chickpeas, ½ tsp Salt, Pepper, Bay leave,
- ** if Capers are included add them now ** instead of Kolbassa.
- Cook on medium heat for about 10 minutes for Chickpeas to soften, make sure the sauce doesn’t drain out.
- Add the Pasta to the Sauce and stir it well mixing all items together nicely and taste for any desired additional spices.
- Texture in this particular meal would be a type of Casserole, as the Pasta would let its starch into the sauce making it a bit thick.
Enjoy this meal on it’s own as a Lunch snack or for Dinner with a side dish of BBQ sauce Chicken Wings or Drums.
A Caesar salad could be added to make this a big meal.