This is one of my favorite dishes from when I was a kid. My mother would make it and the aroma would fill the house. She would put a nice ham bone with some meat on it in a pot of tomatoes and onions to simmer all day. Sorry Mom, tonight I made mine in 15 minutes. I didn’t have the time to get everything set up today so I had to make the fast version. It was so good we went back for seconds and thirds.
6 ounce package of Pancetta diced
1 Box of Quinoa Elbow Macaroni (can use your favorite gluten free pasta)
1 15 ounce can of organic chick peas drained and rinsed
1 Jar of gluten free, sugar free sauce tomato sauce with Basil (I like Lucini Tomato Sauce Rustica Tomato Basil)
1 onion diced
Salt & Pepper to taste
Dice the pancetta and onion while your pan heats up over medium high heat. Use a pan with high sides so you can mix in the Ancient Harvest Quinoa Pasta, Elbows, 8-Ounce Boxes (Pack of 12)
when it’s ready. Start the pot of water to boil at this point. I like to use filtered water when I cook and especially when cooking pasta.
Sauté the pancetta until it starts to render and get a little crispy. Add in the onion until it too starts to brown. At this point add in the chick peas and combine. After the chick peas are heated through and have had time to absorb the flavors add in the sauce. Let this simmer until your pasta is cooked. Follow the directions on the box and don’t forget to add salt to the water right before the pasta. This is your chance to flavor the pasta.
Add the cooked pasta into the sauce and combine. Dig in and enjoy. If you eat dairy serve this meal with some fresh grated Parmesano Regiano.