Baked pasta without pasta
31 recipes
Pasta and chickpeas
ingredients
servings
5
Chickpeas
300 grams
Canned tomato sauce, without salt
300 grams
Pancetta
30 grams
Paccheri, pasta
150 grams
Carrots
1 unit
Celery
1 stem
Garlic
1 wedge
Onions
1 unit
Laurel
1 gram
Iodized salt
to taste
Pepper
to taste
Extra virgin olive oil
to taste
first courses from Italy - Abruzzo
Pasta and chickpeas
Pasta and chickpeas
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Since the evening is still breezy here by myself in the countryside, I prepared this dish really tasty and healthy, less suitable in hot weather.
preparation
step 1
In the case of dried chickpeas: Put the dried chickpeas to soak for about 24 hours, in a large bowl with fresh water whereas the volume of legumes tend to double.
step 2
Over the course of 24 hours to change the water at least once.
step 3
At the time of cooking, drain the beans and rinse them under running water. Clean the carrot, celery, garlic and onion halves and make a mince.
step 4
In a large pan, preferably earthenware, add extra virgin olive oil and add the chopped vegetables and brown.
step 5
Add the chickpeas, bay leaf and rosemary and cover with hot water. DO NOT add salt immediately otherwise the skin of the chickpeas will tend to harden.
step 6
Cook over medium heat, with the lid slightly away, for about an hour and a half making sure that the water does not dry up ever. Every now and then add hot water as needed.
step 7
Prepare separately a sauce by frying the other half of the onion and bacon, sliced thinly, in extra virgin olive oil, then add the chopped tomatoes, salt and cook about half an hour.
step 8
When ready to pour the tomato sauce in the pan with the chickpeas, stir well and season with salt. Always let cook for another half hour, taking care that the water does not dry out.
step 9
Now add the pasta to soups must be large format - no stars, rings, etc. butterflies. and cook the required time.
step 10
Serve with freshly ground pepper and a good dose of extra virgin olive oil raw.
