Recipe - Creole Celery Sauce

12 ounce Corkscrews or wagon wheels
One fourth cup Olive oil
One fourth cup Each chopped onion
One fourth cup Chopped green bell pepper
One fourth cup Chopped scallion
1 tablespoon Minced fresh garlic
1 cn (28oz) plum tomatoes;
chopped, juices reserved
1 cup Chicken broth; (up to 2)
1 pack (10 oz) frozen corn; thawed
1 cn (16 oz) of chick peas;
drained, rinsed
One half teaspoon Thyme
1 Whole bay leaf
1/8 teaspoon Cayenne pepper; (up to 1/4)
2 tablespoon Parsley for garnish
Salt and pepper

PASTA MONDAY TO FRIDAY SHOW #PS6521

Bring some salted water to a boil, add the pasta and cook until done, about
10 minutes or according to package directions.

In a large saucepan heat the olive oil. Add the onion, bell pepper and
scallion and saute for 3 to 4 minutes or until tender. Stir in the garlic
and saute a few seconds, then stir in the tomatoes, broth and corn and
simmer 5 minutes. Transfer two portions to another saucepan for the
children and keep it warm until ready to serve the pasta. To the other
portion, add chick peas, thyme, bay leaf and cayenne pepper and simmer
until pasta is done. Boil down to thicken sauce or, conversely add more
broth if you want it loose. Remove bay leaf before serving. When pasta is
done transfer half to a warm bowl and top with corn and tomato sauce;
transfer other half to another bowl and top with spicy chick pea mix and
minced parsley.

Posted to recipeludigest by molony molony@scsn.net on Feb 24, 1998