Recipe - Pasta With Chick Peas

1 md Onion; thinly cut or sliced up
1 lg Red Holland pepper; thinly
cut or sliced up
1 cn (16 oz) chick peas; with
fluid
1 cn (14 oz) chopped tomatoes;
minus excess juice
2 tablespoon Dry vermouth (optional)
2 teaspoon Olive oil
Salt; to taste
Pepper; to taste
2 teaspoon Dried oregano
1 Bay leaf

Made this last night. Subtle but great flavors. One of the few recipes
using canned ingredients that I would repeat.

Heat olive oil in large saucepan. Add onion and red pepper. Saute gently
for 5 minutes until tender. Add all other ingredients. Bring to a boil.
Simmer for 10 minutes. Remove bay leaf. Stir in cooked pasta (preferably an
open pasta like penne, ziti, rigatoni, etc.) Garnish with freshly grated
parmigano reggiano (spelling?) and fresh oregano.

I served it with bruschetta and an antipasto salad consisting of marinated
artichoke hearts, calamata olives, barely steamed fresh green beans, chick
peas, fresh tomato, freshly ground black pepper, and extra virgin olive
oil. Posted to TNT Prodigy's Recipe Exchange Newsletter by
c62op27@ibx.com (Victor Fiorillo) on Jul 15, 97