Pasta e Ceci - Italian Recipe

Pasta e Ceci

🌍 Italian, Rome/Lazio Difficulty: ●●●○○

Rome's version of pasta with chickpeas is thicker than a soup and thinner than a stew. The chickpeas cook with a branch of rosemary until some break down and thicken the liquid. A small, tubular pasta is correct — ditalini or mezze maniche.

Ingredients

• 300g ditalini
• 400g chickpeas, cooked
• 3 garlic cloves
• 1 sprig rosemary
• 200g canned tomatoes
• 4 tbsp olive oil
• Parmesan

Method

1. Sautéing — Sauté garlic and rosemary; add tomatoes; cook 5 min.
2. Adding — Add chickpeas; simmer 15 min. Mash some beans.
3. Cooking — Cook pasta in the soup; adjust consistency.

Tags: ditalini, chickpeas, garlic cloves, rosemary, canned tomatoes · Source: Brittani's Almanac