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Pasta and Chickpeas: Minestra di Pasta e Ceci
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1/4 cup extra virgin olive oil
1 clove garlic, finely chopped
1 teaspoon rosemary leaves, finely chopped
2 tablespoons basic tomato sauce, recipe follows, diluted with 1/2 cup boiling water
1 (16-ounce) can chickpeas, rinsed and drained
Salt and black pepper to taste
1/2 pound dry fettuccine, broken into short lengths
In a large pot, heat the olive oil over medium heat. Add the garlic and rosemary and cook over medium heat until the garlic begins to brown. Add the tomato sauce and water mixture and continue to simmer.
Meanwhile, place half of the chickpeas into the bowl of a food processor and puree. Place the remaining chickpeas into a large bowl and stir in the chickpea puree, along with 1 cup of warm water. Transfer this mixture to the pot with the tomato sauce mixture and season with salt and pepper to taste. Bring to a boil and add the pasta, cooking at a boil until the pasta is tender yet al dente. Serve immediately, divide evenly among 4 warmed pasta bowls.
Basic Tomato Sauce:
1/4 cup extra virgin olive oil
1 Spanish onion, chopped in 1/4-inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1/2 medium carrot, finely shredded
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
Salt, to taste
In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
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Other Recipes from this Episode
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