Tony Harris’ Pasta Ceci (chi-chi) – Cooking Rocks!

COOKING ROCKS! - Pasta Ceci (chi-chi) - Show #3

A Delicious Italian Pasta & Beans Tradition -- trust me, it's bangin'

2 cans chick peas (ceci in Italian)

1 lb. Ditalini Pasta

2-28oz. cans of crushed tomatoes

either 1-4 oz package of Pancetta OR 4 slices of bacon OR 4 oz. of diced ham (omit for vegan)

1 cup fresh fennel sliced in thin strips

1 cup diced fresh vidalia onion

2 tbsp. minced garlic

2-3 tbsp. extra virgin olive oil

1 rib of fresh celery

1 tsp. oregano

1 Serrano hot pepper (optional for heat)

Saute fennel & celery until translucent then add pancetta, onions and garlic and saute until light brown (do not burn)
Add tomatoes & oregano and cook for 45 minutes on med heat stirring occasionally
(don't forget to touch the bottom of pot with spoon or paddle when stirring)
Serve over Ditalini or other Pasta of your choice
Spinkle Locatelli Romano or Reggiano Parmesan cheese and taste the magic.