Pasta e Ceci | Roman classic with chickpeas and rosemary
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20 min
Quick
Sezamo
Un clasic roman reconfortant și plin de savoare, pregătit într-o singură cratiță. Năutul cremos se îmbină perfect cu pastele fragede, parfumul intens de rozmarin și sosul bogat de roșii. O cină italiană autentică gata în doar 20 de minute.
Ingredients
Preparation method
In a deep saucepan, heat the olive oil over medium heat. Add the finely sliced garlic, rosemary, and chili flakes. Sauté everything for 1 minute until the aromas are beautifully released.
Add the tomato paste and stir well, letting it cook for 1-2 minutes to develop a deep color and rich flavor. Add the drained and rinsed chickpeas, then stir to infuse them with the flavors.
Mash about a quarter of the chickpeas directly in the pan using a wooden spoon or a fork. This Roman secret creates an incredibly creamy texture without needing cream.
Chef's tip
If the sauce gets too thick while the pasta cooks, add another 50-100 ml of warm vegetable stock or warm water.
For a 100% vegan version, you can replace the Parmesan with nutritional yeast flakes.
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