Ceci E Pasta

• 14 cup extra virgin olive oil
• 1 medium onion, chopped
• 3 garlic cloves, thinly sliced
• 12 carrot, chopped
• 1 (28 ounce) can tomatoes with juice
• 1 (17 ounce) can garbanzo beans, rinsed and drained
• 16 ounces medium pasta shells or 16 ounces elbow macaroni
• salt, to taste
• 14 cup chopped Italian parsley
• grated parmigiano-reggiano cheese

1. Add the oil, onion, garlic, and carrot to a large skillet; cook over low heat; stir/saute for about 10 minutes or until the onion is tender (do not brown).
2. Add in the tomatoes and garbanzo beans; simmer over low heat for about 20 minutes.
3. Meanwhile, cook the pasta according to package directions until al dente; ladle out 1 cup of the cooking water and set aside.
4. Drain the pasta and immediately add to the skillet.
5. Stir to blend; add in the reserved cooking water as needed for extra moistness (the mixture should be very juicy).
6. Season to taste with salt.
7. Ladle into soup bowls; sprinkle with parsley and cheese.

extra virgin olive oil, onion, garlic, carrot, tomatoes, garbanzo beans, pasta shells, salt, italian parsley, cheese

Taken from www.food.com/recipe/ceci-e-pasta-116696 (may not work)