PASTA E CECI ALLA ROMANA
Belonging to the Italian tradition of minestre – dishes made by cooking pasta in a sort of broth together with other ingredients such as vegetables, potatoes, or beans – this combination of chickpeas and pasta is a simple, delicious, warming, and deeply satisfying recipe.
Ingredients
16 oz can of chickpeas
1 garlic clove
2 anchovies, chopped
2 tbsp of extra virgin olive oil, plus a drizzle at the end
1 tbsp of tomato purée, or diced tomatoes
1 sprig of rosemary, needles picked and roughly chopped
3 pints of stock, (beef or vegetable)
7 1/16 oz of pasta, small shapes such as ditalini or macaroni
sea salt
freshly ground black pepper
Preparation
To begin, drain and rinse the chickpeas. Set aside
Slice the garlic clove and sauté in the extra virgin olive oil on a medium–low heat for about 1 minute or until fragrant. Add the anchovies and stir well until melted
Add the tomatoes, chickpeas, and rosemary. Stir then pour in the stock
Season with salt to taste, mix well, cover, and leave to cook for 15 minutes
Cook the pasta of your choice in the chickpea soup, stirring often so the pasta doesn’t stick to the bottom of the pan. You may need to add some warm water or extra stock depending on how long your pasta takes to cook. You want to keep the soup a bit runny, as it will thicken once off the heat
Serve warm with freshly ground pepper on the top and a drizzle of extra virgin olive oil
Keywords: Main Soup Italian Pasta
