CHIC PEA PASTA-PASTA E CECI
1 small onion
1 carrot
1 celery stalk
1 clove of garlic
1 tablespoon finely chopped rosemary
1 tin chick peas
200 ml tomato purée
400 ml chicken stock
100 g Pancetta, diced or bacon
8 tablespoons olive oil
250 g Penne or any short pasta boiled al dente
Finely chop onion, carrot, garlic, celery. Place olive oil in pan when heated, add the finely chopped veggies and leave to sauté on medium heat for about 15 minutes or until onion transparent. Add your finely chopped rosemary, stir for 2 mins, then add your Pancetta or bacon. Stir till bacon is cooked, for a couple of minutes then add your well drained chick peas and stir. Add your chicken stock and tomato purée. Leave to cook on medium heat for about 20 – 30 mins until sauce has thickened but not too thick. Take a handheld blender and whizz a couple of the chick peas. This will thicken and make the sauce creamy. Optional I add a teaspoon of chillie infused oil.
Boil your pasta and add the sauce with extra on top. Serve with grated Parmesan cheese.
SOURCE: Sabrina Merli
PHOTO: Sabrina Merli
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