Pasta and chick peas (pasta e ceci)

If a tourist visits Tuscany, he cannot come back home without having tried this deish.
It's one of the most popular Tuscany recipe, coming from our traditional rough cooking lifestyle ;-)
The recipe is very easy (as usual on this blog, as you can notice!), you only need: chick peas 300 gr, short pasta, 1 segment of garlic, rosemary, 2 small tomatoes, olive oil, salt and pepper. (these ingredients are for 4 people)

Boil the chick peas, with salt, and spoons of oil, rosemary, garlic and tomatoes. When they'll be ready, puree them in the mixer. Put the sauce pan on the fire, and when it boils, drop the pasta and let it cook. Serve warm with a 'c' of olive oil and some rosmarine leaves! Don't put cheese.
Curiosity: 'Ceci', or chickpea is a legume that is commonly sold in the dried version. You can buy this and keep it for a overnight covered with water. Then boil them as usual with water for one hour or more.
Suggestions: For an easy version, use baked cecis, from your bakers or tin ceci!

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