Pasta & chick peas soup (Pasta e ceci)
Total preparation time: 1 hour
Serves: 5Ingredients:
- 500 g chick peas
- 300 g peeled tomatoes
- 4 clove garlic cloves
- 1 branch branch of rosemary
- 3 Chili pepper
- 40 g egg pasta (tagliatelle or noodles) for each person
- salt
- oil extra-vergine
Steps:
- To put the chick peas to soak for a night.
To boil the chick peas in water with a garlic clove and some rosemary.
- To take away underdone chick peas from the water and to shelve.
To cook well the other chick peas and to strain with vegetable mill adding gradually the cooked water.
- To brown a little 3 garlic cloves and some rosemary and add the chick peas - soup.
To add the peeled tomatoes and chilli pepper.
To boil all for about 45 minutes and add the whole chick peas that have been shelved and some rosemary.
- To cook about 40 g of egg pasta in the broth obtained.
During the cooking could be necessary to add some water.
- To serve with some oil extra-vergine. To decorate the dish with a branch of rosemary.