Pasta e ceci | Authentic Roman chickpea pasta
(0)
30 min
Quick
Kifli Kukták
A klasszikus római trattoriák lélekmelegítő fogása: aromás rozmaringgal és fokhagymával párolt selymes csicseriborsó, a saját gazdag levében főtt tésztával és parmezánnal.
Ingredients
Preparation method
Making the aromatic base
Slice the garlic cloves thinly. Heat 3 tablespoons of extra virgin olive oil in a deep saucepan, add the garlic, fresh rosemary sprigs, and a pinch of chili flakes. Sauté over medium heat for 1-2 minutes until the garlic turns golden and the rosemary releases its essential oils.
Stir in the tomato paste and sauté for 1 minute so it lightly caramelizes and develops a deep flavor.
Simmering and puréeing the chickpeas
Pour the canned chickpeas into the saucepan together with their liquid (or rinsed and topped with approx. 700 ml of hot water). Season with salt and pepper, bring to a boil, and simmer gently over low heat for 10 minutes.
Chef's tip
Cooking the pasta directly in the chickpea broth (risottata method) creates an incredibly thick, creamy texture, as the starch from the pasta dissolves directly into the sauce.
Just before serving, drizzle with a little high-quality raw extra virgin olive oil, which highlights the woody, aromatic freshness of the rosemary.
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