RomanItalian
Pasta and Chickpeas
by Cucina con Ruben · 548K subscribers on YouTube
We return to the classic with this recipe! I think the best time to eat it is around October, with the Roman 'Ottobrate', and that's why this time I decided to show it to you early, so you have no excuses to organize yourselves and make it at its best!
- Difficulty
- medium
Ingredients
13 items- Mixed Pasta
- Chickpeasprecooked
- 1/2 pcsOnion
- Rosemary
- Smoked Paprika
- 2 pcsAnchovies in Oil
- 1 pcsGarlic
- 2 pcsChili Pepper
- Tomato Passata
- Extra Virgin Olive Oilfor the soffritto
- Saltto taste
- Pepperto taste
- Seed Oil(optional) — or olive oil, for frying rosemary
Method
- Prepare the soffritto: heat extra virgin olive oil in a pot, add minced garlic, half an onion (whole), and chili peppers. Sauté gently.
- Add the chickpeas and sauté for about 2 minutes, seasoning with a pinch of salt.
- Add the anchovies to the soffritto and stir carefully to avoid burning.
- Add the tomato passata and let it toast briefly, stirring.
- Add enough water to cover and cook for 5 minutes, allowing the sauce to thicken slightly.
- Remove half of the chickpeas from the pot and blend them into a smooth cream, then return the cream to the pot.
- Remove the onion half from the pot.
- In a small pan, heat oil (seed or olive) and fry rosemary sprigs for about 20 seconds until translucent; set aside.
- Add the pasta directly to the chickpea cream and cook, adding water as needed to maintain a creamy consistency, until al dente (about 10 minutes).
- Serve the pasta and chickpeas, topping with smoked paprika and crispy fried rosemary.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
