Pasta e Ceci
Italian pasta with chickpeas in a thick garlic tomato sauce
Ingredients
- Canned chickpeas400 g
- Small pasta180 g
- Tomato paste2 tbsp
- Garlic2 cloves
- Olive oil2 tbsp
- Broth700 ml
- Salt1 to taste
Instructions
Cook small pasta and tomato paste in salted water until done, reserving a little cooking water.
Prepare the sauce: chop garlic and warm in a pan.
Add canned chickpeas and garlic and cook to the right tenderness.
Stir in olive oil and broth and heat into a smooth sauce.
Combine the pasta or noodles with the sauce, adding a little cooking water for a creamy texture.
Serve immediately while hot.
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