Pasta And Chickpeas - {Minestra Di Pasta E Ceci}

Recipe Ingredients

1/4 cup	59ml	Extra-virgin olive oil
1		Garlic clove - finely chopped
1 teaspoon	5ml	Finely-chopped rosemary leaves
2 tablespoons	30ml	Basic Tomato Sauce - (see recipe),
		Diluted with
1/2 cup	118ml	Boiling water
1		Chickpeas - (16 oz) - rinsed, drained
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 lb	227g / 8oz	Dry fettuccine - broken short lengths

Recipe Instructions

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, divided evenly among 4 warmed pasta bowls.

This recipe yields 4 servings

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2C12) - from the TV FOOD NETWORK

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