Past’ecceci

You will need:

250gr chickpeas

100 gr pasta (preferably fresh egg pasta, like fettuccine), small or cracked in small pieces

3 tbsp extra virgin olive oil

some rosemary (or sage, if you prefer)

1 tsp of tomato concentrate or 1/2 cup of tomato sauce

1 clove of garlic

salt

How to:

Soak the chickpeas overnight;

drain them and put them to cook in a large pot with cold water. Let cook for around 45 minutes, then add some salt. If you are not going to continue cooking immediately, better to leave them in their own cooking water;

keep the cooking water aside, and make 2/3 of the chickpeas (drained) into a purèe with a food mill or a hand mixer;

sauté a clove of garlic together with the rosemary (or the sage) with some olive oil in a large pan;

after 2-3 minutes add the tomato sauce/concentrate and let cook for another 2-3 minutes;

add to the pan the chickpeas+the chickpeas purèe, and cook on a low fire for 5-10 minutes;

bring a part of the cooking water to boil and use it to cook the pasta;

when the pasta is ready mix in the pot all together with the chickpeas;

serve warm or cold. Keep the remaining cooking water in case you need to warm up the minestra for another meal.

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