Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12      ounces        corkscrews or wagon wheels
     1/4  cup           olive oil
     1/4  cup           chopped onion
     1/4  cup           chopped green bell pepper
     1/4  cup           chopped scallion
   1      tablespoon    minced fresh garlic
  28      ounces        plum tomatoes w/ juice -- chopped
   1      cup           chicken broth -- (up to 2)
  10      ounces        frozen corn -- thawed
  16      ounces        chick peas -- drained and rinsed
     1/2  teaspoon      thyme
   1      whole         bay leaf
     1/8  teaspoon      cayenne pepper -- (up to 1/4)
   2      tablespoons   parsley for garnish
                        salt and pepper

Preparation:

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 sauté‚for 3 to 4 minutes or until tender. Stir in the garlic and sauté‚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. PASTA MONDAY TO FRIDAY SHOW #PS6521