Baked Ziti, spinach salad, Chickpea salad

Baked Ziti

• 2 pounds dried ziti
• Kosher salt
• about 8 cups homemade sauce
  
• 2 cups grated Parmesan
• 2 pounds grated mozzarella
• Freshly ground black pepper
• Pinch of crushed red pepper or to taste

Preheat the oven to 400 degrees F. Bring a large pot of water to a boil, salt generously, and boil the pasta until al dente, tender but still slightly firm. Drain.

In a large bowl, toss the cooked pasta with the marinara sauce, 1 cup of the Parmesan, and the mozzarella. Season with the black pepper to taste, and mix until well combined. Transfer the pasta to an oiled 9- x 13-inch baking dish. Cover the top of the pasta with more mozzarella, and sprinkle with the remaining Parmesan. Bake until lightly browned and hot, about 30 minutes. Serve immediately.

Chickpea Salad

• 2 (15-ounce) cans chickpeas, rinsed and drained
• 1 small red onion finely chopped
• 1 small red bell pepper, finely chopped
• 3 cloves garlic, minced or grated then grinded into a paste with salt
• 2 tablespoons rosemary, finely chopped, a few sprigs
• 2 tablespoons red wine vinegar
• 3 tablespoons extra-virgin olive oil
• Salt and freshly ground black pepper

Combine chick peas with onions, peppers, garlic, and rosemary in a medium bowl. Dress salad with vinegar and oil, salt and pepper.

Spinach salad-- pretty standard stuff.