Pasta and chickpeas
- .
- .
- .
Ingredients
- 250 g chickpeas
- 200 g cannolicchi (short pasta)
- 100 g chopped tomatoes
- 100 ml extra virgin olive oil
- 2 salted anchovies
- 2 garlic cloves
- rosemary to taste
- salt to taste
- black pepper to taste
Directions
- Soak the chickpeas overnight, then cook in salted water together with rosemary and garlic.
- Fry the salted anchovies with chopped tomatoes and ground black pepper.
- When the chickpeas are almost done, drain and add them to the sauce, removing the garlic and rosemary, and allow to stand for a few minutes.
- Place the saucepan back on the heat, bring to the boil and then add the cannolicchi.
- When cooked, sprinkle with ground black pepper and serve.
Wine pairing suggestion
Frascati DOC Superiore or Colli Lanuvini DOC
More delicious recipes
This is one of the many fantastic recipes available on this blog