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onions carrots celery garlic smalls pancetta olive oil tomatoes bouquet garni chickpeas cooked weight Pasta Parmesan cheese bay leaf rosemary parsley stalks olive oil
Viewed: 58 - Published at: 9 years agoIngredients
- 2 onions
- 2 carrots
- 1 celery
- 4 cloves garlic plump
- 6 dried chillies smalls, or to taste
- 4 ounces lardons pancetta
- olive oil
- 1 can tomatoes in juice, chopped
- 1 bouquet garni
- 18 ounces chickpeas cooked weight
- 10 1/2 ounces ditali short macaroni pasta
- 4 ounces Parmesan cheese grated
- 1 bay leaf
- 1 rosemary sprg
- 3 parsley stalks, tied together
- olive oil
Method
- Peel and dice the onions, carrots and celery stick. Chop the garlic and chillies and put these plus the pancetta into a large heavy saucepan, along with a good 2 - 3 tablespoons olive oil.
- Cook for about 10 minutes then add chopped tomatoes, bouquet garni and chickpeas. Bring to a simmer, adding enough water to cover the chickpeas by about 1 inch. Cover and simmer for 40 minutes or until the pancetta is tender.
- Now turn up the heat and having removed the lid, add the pasta, stir and return to the boil. Cook, stirring often for 5 minutes, then remove the saucepan from the heat, cover and set aside for 10 minutes.
- Open the pan, add a good slug of olive oil and the freshly grated Parmesan.
- Check the seasoning, adding salt and pepper if needed. The liquid should have been almost completely absorbed by the pasta.
