Gently saute one sliced onion in extra virgin olive oil until onion is translucent.
While the onion cooks, begin boiling 4 quarts of salted water. When boiling, add Ditali pasta. You’ll be cooking to al dente.
Add Italian strained tomatoes and bay leaf to the onion, once it is simmering gently, add the Chick Peas.
Continue to cook until the Ditalini have reached al dente.
Before draining the pasta, add ¼ cup of the pasta water to the sauce.
Drain the Ditalini, then combine the Chick Peas, broth and pasta in a tall container.
Add a dash of high-quality olive oil (Flora Unfiltered Extra Virgin is a great choice), salt and pepper as desired.
Serve hot!
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