Pasta e Fagioli {Ditalini with Chickpeas} Tarifi

Malzemeler

• 1/4 Cup Olive Oil

Hazırlanışı

1. Heat 1/4 cup oil in a large heavy pot over medium heat and add the onions, guanciale, carrots, and celery and season with salt and pepper. Cook, stirring often, until golden, 8-10 minutes. Add garlic, parsley, rosemary, and red pepper flakes, and stir to mix. Stir tomato paste and 1 cup water in a small bowl to combine, then add to pot. Cook, scraping up any browned bits from bottom of pot. Bring to a boil, reduce heat, and simmer for 5 minutes. Add the chickpeas and 2 cups of water to pot and simmer for 15 minutes to let flavors meld. Transfer 1 cup chickpea mixture to food processor and purée until very smooth. Stir the blended chickpea mixture into sauce to thicken. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain the pasta, reserving 1 cup pasta cooking water. Add cooked pasta to the pot with the chickpeas along with 1/2 cup cooking water. Cook 5 minutes, adding extra cooking water as needed if mixture is too thick. Serve in individual bowls, with toppings as suggested.

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