Pasta e ceci alla Romana

INGREDIENTS

  • 260g cooked chickpeas
  • 1 teaspoon ground pepper
  • 1 garlic clove, finely chopped
  • 5 anchovies
  • 12 cherry tomatoes, halved
  • 70g ditalini pasta
  • 1 cup chicken stock
  • 1 sprig of rosemary, finely chopped
  • Salt to taste

METHOD

  1. Soak the chickpeas overnight. Bring to boil uncovered for 10 minutes and then let simmer until cooked, about 10-15 minutes
  2. Add the pepper and olive oil to a frying pan, and cook over medium heat until the pepper is fragrant (about 5 minutes).  Turn off heat and let frying pan cool for a few minutes (if you add the garlic when it's too hot, the garlic will brown very quickly).  Add the garlic and cook over low heat, until softened but not browned.  Add the anchovies and cook until melted (about 3 minutes)
  3. In a separate pot, cook the tomatoes until softened (add a little water so they don't burn on the bottom).  Then add to frying pan with the garlic and anchovies, and squish the tomatoes to squeeze out the pulp a little
  4. Add the chickpeas, pasta, chicken stock and salt to the pan and bring to a boil.  Then turn to low and let simmer until pasta is cooked.  Add water as necessary, you will want to have a little bit of liquid at the bottom as the pasta will continue to absorb after serving.  Once the pasta is cooked, sprinkle the chopped rosemary and let sit for a few minutes before serving
  5. Serve warm with freshly ground pepper on the top and a drizzle of extra virgin olive oil

NOTES

  • Wine pairing: Chianti, Falanghina, Greco di Tufo
  • Based on recipe by Great Italian Chefs
  • You can just boil the chickpeas without soaking, although they will take longer to cook

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