Tuscan-Style Pasta and Chickpeas (Pasta e Ceci alla Toscana)
Ingredients
200 g dried chickpeas
150 g egg tagliatelle
250 g canned peeled tomatoes
1 clove of garlic
Fresh rosemary
Grated Pecorino cheese
Extra virgin olive oil
Salt
Black pepper
Instructions
Begin preparing the dish the day before: place the chickpeas in a large bowl with plenty of lukewarm water and let them soak overnight. Drain them, place them in a pot with about 2 liters of lightly salted water, bring to a boil, cover, and cook over low heat for about 3 hours, or until they are tender.
Halfway through the cooking time, remove three ladles of chickpeas with a very small amount of liquid, blend until smooth, and pour the purée back into the pot.
In a separate pan, heat a drizzle of olive oil with the crushed garlic clove and fresh rosemary to infuse the flavors, then add the chopped tomatoes. Cook for about 10 minutes, remove and discard the garlic, and pour the tomato sauce into the pot with the chickpeas. Stir well, adjust salt if needed, and continue simmering until the chickpeas are fully cooked.
Break the tagliatelle into pieces and add them directly to the chickpea soup; cook for the required pasta cooking time.
Once cooked, transfer everything into a soup tureen or serving bowl, dress with a tablespoon of raw extra virgin olive oil, sprinkle with grated Pecorino and a grinding of black pepper, and serve piping hot.
