pasta e ceci {summer version}
Cook
Total
Yield 8
I used a package of Rustichella "Le Virtu" , which is made up of all different shapes. But you can use whatever you have. It's a great way to use up leftover pasta, and looks pretty too. Also, I used dried black chickpeas, but if you are in a rush, you can used canned regular.
Ingredients
- 1 cup black chickpeas
- 250 grams/ 1/2 pound mixed pasta
- 1-2 tablespoons olive oil
- 20 cherry tomatoes, cut in half
- 8 leaves basil for garnish
- For the brodetto
- 1.5 litres of water
- 1 large bunch parsley
- 1 large bunch basil
- 2 cloves garlic, peeled
- 1 large tomato
- 1 small branch tomato leaves
Instructions
- Soak the chickpeas for at least 6 hours, then boil until tender, in salted water. Drain and set aside.
- Bring a large pot of salted water to boil, then cook the pasta until al dente. When done, drain, and toss with olive oil, so that it doesn't stick.
- Place water in pot just big enough to hold it. Add all the herbs, whole, garlic, tomato branch. Cut the tomato in half and squeeze in the juices. Bring to a simmer, and cook for 10 minutes with lid tightly on. Remove the herbs and garlic, using a slotted spoon. Add the cherry tomatoes and cook for 2 more minutes, with lid on.
- To serve: place a half cup of pasta in each dish, add about 3 tablespoon of chickpeas, then ladle broth, with tomatoes, over the top. Garnish with torn basil and serve.
Recipe by Elizabeth Minchilli at https://www.elizabethminchilli.com/2015/08/pasta-e-ceci-summer-version/