Pasta Ceci e Aglio

Ingredients

  • 1 32 oz San Marzano Tomatoes, crushed
  • 1 15 oz can chick peas, drained & rinced
  • 1 tbsp olive oil
  • 3 garlic cloves, minced
  • 1 white onion, minced
  • 1/2 cup ditalini pasta
  • 1/4 cup parmigiano reggiano
  • 1 tbsp parsley, chopped
  • 1 cup fresh arugula
  • 1/2 tsp Fiery Sea Salt
  • 1 tbsp Aglio Napoletano

Directions

  1. Preheat medium sized pot on medium heat with oil
  2. Add onion, then garlic. Saute for 5 minutes.
  3. Add tomatoes, chickpeas, Fiery Sea Salt & Aglio Napoletano
  4. Increase heat to high to bring to boil, then add ditalini and lower heat to medium, stir in arugula
  5. Let sit for 15 minutes then serve with freshly grated parmigiano reggiano & parsley
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