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Saturday, August 23, 2014

Susie's Pasta

This is a long overdue post, and I thought I'd get it up before fresh basil and tomato season is over. We had snow on the mountains last night, and it's heralding the end of my garden, all too soon.

Susie's Pasta is named after my dear friend from graduate school, and it evokes memories of cozy evenings in Chapel Hill apartments, sharing dinner and good conversation in days long gone now. Susie served me this pasta when we were in library school together, and it quickly became a family favorite. The fresh herbs and tomatoes make a delicious sauce, and the garbanzo beans tend to nestle inside the shell pasta for a nice surprise when you take a bite.


The recipe calls for Roma tomatoes, but I have used a variety of small garden tomatoes and it's worked just fine.

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Susie's Pasta


Source: Susie
Serves 4-6 (generously, I think)

6 T olive oil
4 cloves garlic, minced
1 1/2 lbs plum tomatoes, diced
1/8 teas hot red pepper flakes (1/4 teas if you prefer more heat)
2 c garbanzo beans (1 can, or you could cook your own)
1 lb conchiglie pasta
1/4 c parsely, minced
1/2 c basil, chopped
1 c pecorino romano cheese, grated

Heat olive oil in skillet over low heat. Add garlic and saute 1 minute. Add tomatoes, hot pepper flakes, and salt to taste. Raise heat to medium and saute, stirring often, for 15-20 minutes. The tomatoes will break down and start to form a sauce. Stir in the beans and continue to cook until the beans are hot.

In the meantime, boil a large pot of water and cook the pasta until al dente. Retain 1/2 c of the pasta cooking water before draining. Transfer pasta to a large warm bowl. Add sauce, parsley, basil, and toss. Add cheese and toss, adding cooking water as needed to loosen the sauce.



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