Ingredients:

• 1 Lb Rienzi Spaghetti Pasta
• 2 - 14oz Cans of Rienzi Chick Peas
• 2 Cups Rienzi Crushed Peeled Tomatoes
• 3 Medium Zucchini
• 1 Medium onion
• 1 Tbs  Fresh rosemary
• 3 Bay leaves
• Peperoncino (Hot pepper)
• Rienzi Extra Virgin Olive oil
• Rienzi Pecorino cheese

Directions:

• Cut the Zucchini in round slices a little less than ¼” thick.
• In a sauté` pan add four Tbs. of Extra Virgin olive oil and sauté all the zucchini slices on both sides until they have a golden color. Set aside.
• In a large pan add some olive oil and saute` the onion chopped finely. Once the onion turns translucent, add the rosemary and the bay leaves.
• Drain the chick peas and add them to the pan and let everything cook for 2 minutes.
• Add the tomatoes and continue to cook for an additional 10 minutes at medium flame.
• Separately cook the pasta and remove it when it is very "Al Dente".
• Add the pasta to the pan and continue cooking everything together for 2-3 minutes by tossing all the ingredients.
• Serve with a few drops of Extra Virgin olive oil and Pecorino cheese.
• Garnish the plate with slices of Zucchini.