Tried and True
Pasta e Ceci (Pasta with Chickpeas) Recipe
2 servings
份量20 minutes
總時間食材
1 400g tin of chickpeas, drained
120g ditalini
1 tbsp olive oil
1 small white onion or 2 shallots (1/2 cup)
2 sliced garlic cloves
1 diced sprig of fresh rosemary
2tbsp tomato paste
¼ tsp chili flakes
1/4 Cup dry white wine or white wine vinegar
2 cups (500ml) vegetable stock
30g grated Pecorino
1 tsp salt
步驟
Heat your olive oil in a skillet and saute the onion for 5-6 minutes. Then, fry the garlic for 1-2 minutes, then add the diced rosemary and chili flakes, followed by the tomato paste soon after (60 seconds for the chili flakes to bloom).
Add the white wine, cook down for a couple of minutes, then add the chickpeas and stock, and while the chickpeas simmer for a few minutes, crush about ¼ of them with the back of your spoon to help thicken the sauce.
Stir in the uncooked pasta and stir the pot frequently until the pasta is al dente (~6-7 minutes).
Add the Pecorino cheese and stir it into the sauce to melt the cheese and turn it into a creamy sauce.
Dish up your pasta e ceci into bowls, season with more black pepper and cheese, and drizzle with more extra virgin olive oil, chili flakes, and fresh parsley.
筆記
Easy on the salt..
營養
每份大小
1
卡路里
448
總脂肪
13 g
飽和脂肪
3 g
不飽和脂肪
8 g
反式脂肪
0 g
膽固醇
15 mg
鈉
1165 mg
總碳水化合物
58 g
膳食纖維
11 g
總糖
11 g
蛋白質
22 g
2 servings
份量20 minutes
總時間