Tubettoni Pasta With Chickpeas Tarifi

Malzemeler

• 3 Tablespoons Olive Oil, 1/2 Cup Diced Pancetta (Or Bacon), 1 Carrot, Finely Chopped, 1 Celery Stalk, Finely Chopped, 1 Small Onion, Finely Chopped, 6 Garlic Cloves, Peeled & Minced, 1/2 Cup Dry White Wine, 1/2 Cup Fresh Parsley Leaves, 1/2 Teaspoon Red Hot Pepper Flakes, 2 Cups Chopped Canned Tomatoes, 1 Tablespoon Tomato Paste, 2 (15 Ounce) Cans Chickpeas, Drained & Rinsed, Salt & Pepper To Taste, 1 Pound Short Pasta Such As Ditalini or Tubetti. To Serve: Grated Pecorino Romano Cheese

Hazırlanışı

1. Heat the oil in a heavy saucepan, and cook the pancetta until lightly browned and cooked through. Add the carrot, celery, onion, and garlic, and cook until golden in color, about 8 minutes. Add the wine and cook until almost evaporated, scraping up any browned bits from the bottom of the pan as it cooks. Add the parsley, red pepper, tomatoes and paste and bring to a boil. Reduce the heat to medium low, and add the chickpeas. Season with salt and pepper to taste. Let cook for 15 minutes, then remove 1 cup of chickpea mixture from the sauce. Process the chickpeas removed from the sauce in a food process until almost smooth, then stir back into the pasta. Cook your pasta in a large pot of lightly salted boiling water until "al dente". Drain, and toss with the sauce and serve, offering cheese at the table.

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