RomanItalian
Pasta and Chickpeas
by Cucina con Ruben · 548K subscribers on YouTube
A creamy and comforting Italian pasta and chickpeas dish, featuring a velvety chickpea sauce, aromatic rosemary, and a hint of chili. The secret touch of lemon zest makes it extra special.
- Difficulty
- easy
Ingredients
9 items- Chickpeas
- Tomato Passata
- Mixed Pasta
- Chili Pepper
- Rosemary
- Lemon Zest(optional) — Optional, for garnish
- Olive Oil
- Salt
- Water
Method
- In a pot, heat olive oil and cook the tomato passata for 5 minutes.
- Add water and the chickpeas. Bring to a simmer.
- Blend the chickpeas directly in the pot until smooth, creating a creamy sauce. Add a splash of water if needed.
- Add the pasta and a sprig of rosemary. Cook according to pasta package directions, stirring occasionally, adding more water if necessary to keep a soupy consistency.
- Once the pasta is al dente, turn off the heat and let rest for 2 minutes.
- (Optional) Grate fresh lemon zest over the top and serve.
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.
