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Categories:
yellow onion extra-virgin olive oil clove garlic rosemary tomatoes salt chickpeas freshly ground black pepper egg tagliatelle
Viewed: 4 - Published at: 8 years agoIngredients
- 1/2 medium yellow onion
- 3 tablespoons extra virgin olive oil, plus a little extra for drizzling at the end
- 1 medium clove garlic
- 1-2 sprigs fresh rosemary
- 1 pound fresh tomatoes
- Salt
- 1 1/2 cups canned chickpeas, drained
- Freshly ground black pepper
- 10 ounces dried egg tagliatelle
Method
- Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.
- Peel the onion and finely chop it.
- Put it and the olive oil in a 12-inch skillet and place over medium-high heat.
- Saute until the onion turns a rich golden color, about 5 minutes.
- While the onion is sauteing, peel the garlic and finely chop it.
- Finely chop enough rosemary to measure 1 teaspoon.
- Peel the tomatoes and coarsely chop them.
- When the onion is ready, add the garlic and rosemary.
- Saute for 10 to 15 seconds, then add the tomatoes.
- Season lightly with salt and cook until most of the liquid the tomatoes release has evaporated, about 10 minutes.
- Add the chickpeas, season with pepper and again lightly with salt, and cook for 5 more minutes.
- Scoop out about half the chickpeas and puree them.
- A food mill will produce a smoother texture, but if you don't have one you can use a food processor.
- Mix the pureed chickpeas into the sauce and cook for another 1 to 2 minutes.
- Once the pureed chickpeas are back in the pan, add about 2 tablespoons salt to the boiling pasta water, add the tagliatelle, and stir until all the strands are submerged.
- Cook until al dente.
- After the pasta has cooked about 2 minutes, mix 2 tablespoons of the pasta water into the sauce.
- When the pasta is done, drain well and toss with the sauce.
- Drizzle a little olive oil and grind some black pepper over each portion and serve at once.
