Pasta And Ceci

• 8 slices bacon, sliced 1/2 inch thick
• 1/4 c. olive oil
• 2 small onions, diced
• 3 to 4 cloves garlic, minced
• 2 (15 oz.) cans plum tomatoes, diced
• 1 c. tomato juice from plum tomatoes
• 2 c. chicken broth
• 1 (8 oz.) can tomato sauce
• dash of red wine
• 1 can chickpeas, drained
• 1 tsp. rosemary
• black pepper
• hot crushed pepper
• salt
• 3 Tbsp. parsley
• 6 oz. pasta of choice

1. Render bacon in
2. 4
3. quart saucepan until crisp;
4. remove with slotted spoon, leave
5. 3
6. to
7. 4 tablespoons fat.
8. Add oil, onion and garlic;
9. sautetntil
10. soft.
11. Add
12. tomatoes,
13. juice, broth, chickpeas and rosemary.
14. Simmer 15 to 20 minutes or so; add tomato sauce, black
15. and
16. red
17. pepper to taste and parsley and simmer 5 to 10
18. minutes
19. more.
20. Bring
21. to boil; add pasta. When pasta is very firm,thut off heat.tYou may need to add a little water.) Let
22. standt
23. minute
24. or two covered.
25. Serve with grated cheese.

bacon, olive oil, onions, garlic, tomatoes, tomato juice from plum tomatoes, chicken broth, tomato sauce, red wine, chickpeas, rosemary, black pepper, pepper, salt, parsley, pasta of choice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=740550 (may not work)