Dinner

Pasta e Ceci

2 oz bacon
1 carrot
4 garlic cloves
1 onion
1 14 oz can of tomato sauce
Olive oil
1/4 tsp red pepper flakes

2 tsp minced rosemary
2 15 oz cans chickpeas
2 cups water
Salt and pepper
1 1/2 cups small pasta (macaroni)
Parmesan for topping

VERY finely chop, or use a food processor to chop, bacon, carrot, onion, and garlic. Place in a large sauce pot and cook, stirring often, until bacon is cooked and onion and carrot are soft (about 5 minutes). Add pepper flakes, rosemary, and tomato sauce to the pan. Do not drain the chickpeas-add them and their liquid to the pot and about 1 tsp of salt. Add water, bring to a boil, stir and lower to medium-low heat for about 10 minutes, allowing the chickpeas to soften a bit. Add the pasta and cook until tender, about 10-12 minutes, stirring often. Serve, topping with parmesan and a drizzle of olive oil.