Pasta E Ceci
Ingredients – Serves 4
- 200g of Chickpeas
- 150g of Tagliatelle
- 250g of Peeled Tomatoes
- 1 clove of Garlic
- Rosemary
- Grated Cheese (parmesan or pecorino to taste)
- Extra Virgin Olive Oil
- Salt
- Black pepper
Method
Start preparing the pasta and chickpeas the day before. Soak the chickpeas in a large bowl with plenty of warm water and leave them to soak for a whole night. The next morning drain them, put them in a pot with about two litres of lightly salted water, bring to a boil and cook covered, over low heat for about 3 hours, or in any case until tender.
Halfway through cooking remove three ladles of chickpeas with very little water, blend them and then pour back into the pot.
Put a little extra virgin olive oil with the crushed garlic clove and rosemary in a pan, then add the chopped tomatoes. Cook for about ten minutes, remove the garlic and pour this sauce into the pot of chickpeas. Stir, adjust with salt, if necessary, and continue cooking until the end.
Cook the tagliatelle in the chickpea soup until cooked.
When both pasta and chickpeas are cooked, transfer everything to a serving dish, season with a tablespoon of olive oil, grated cheese, a sprinkle of pepper and serve the pasta and chickpeas piping hot.