Pasta with chickpeas and rosemary
Pasta with chickpeas and rosemary is an easy solution if you want a single dish that is both tasty and nutritionally complete. Vegetarian friendly, it will be appreciated by your family and your guests.
Servings: 4 people
Cost: $ 3
pan (or wok)
- 3 tbsp extra virgin olive oil
- 0.5 stalk celery
- 1 small carrot
- 0.5 small onion
- 1 sprig fresh rosemary
- 260 gr boiled chickpeas
- 200 gr tomato sauce Mutti is my choice
- 500 gr fresh tagliatelle or 400 gr of pasta (rigatoni or penne)
Chop the celery, carrot and onion and gently fry them in extra virgin olive oil, with the rosemary, using the pan.
When it's ready (about 10-15 minutes), add the chickpeas and the tomato sauce.
Stir and let it gently cook (about 10-15 minutes), so that the tomato sauce gets thick.
In the meanwhile, using the pot cook the tagliatelle in salted hot water, until they get "al dente".
Drain the pasta and drop it into the pan. Mix it with the sauce for a couple of minutes.
Serve it and.. Enjoy!
- when you mix the pasta with the sauce in the pan (or wok), I suggest to keep a few spoons of the water used to boil the pasta. It is rich in starch, so that dropping it into the pan while mixing pasta and sauce while create a delicious creaminess...