Minestra con Piselli Caiano
Minestra con Piselli Caiano translates to something like Soupy Pasta with Pigeon Peas. It sounds better in Italian.
1/4 cup olive oil
2 cloves garlic, sliced
A handful of cherry tomatoes sliced in half or a large tomato roughly chopped
4 cups chicken stock
Salt and black pepper to taste
1/2 lb. shells or other small pasta
15 oz. can of pigeon peas
Fry the garlic in oil. Add the tomatoes and cook until slightly soft.
Add the broth, bay leaf, and the pasta. Keep adding heated water, maybe 2 or 3 cups, to keep a soupy consistency. When the pasta is almost done, add the peas, stir and cook for a few minutes. Serve with a drizzle of olive oil.
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