Pasta with chickpeas (4)
Instructions
Saute 3 garlic cloves with half a glass of olive oil, add the chickpeas, season them, put salt, pepper and Rosemary and cover them with water.
Cook for about 3 or 4 hours, In another pot and FRY in half a glass of olive oil the other 3 cloves of garlic, a tablespoon of tomato sauce and salt; pour the chickpeas, add pasta and, when cooked, pour into bowls.
Sprinkle with pepper and add a little oil extra virgin olive.
Ingredients and dosing for 4 persons
- 200 g of chickpeas soaked for a whole day
- 6 cloves of garlic
- Olive oil extra virgin
- Chopped rosemary
- A few tablespoons of tomato sauce
- 200 g of fettuccine pasta type (or paste type razor clams)
- Salt
- Pepper