Pasta Ceci Tuscan Style
4 servings
60 minutes
Ceci pasta in the Tuscan style embodies Tuscan simplicity and elegance. This dish was born in sunny Italy, where chickpeas with their nutty flavor pair wonderfully with a fragrant sauce of tomatoes, garlic, and rosemary. Spices play an important role, adding depth and freshness to the taste. The light spiciness of red pepper enriches the pasta, while grated cheese adds a velvety texture. Traditionally, this pasta is made at home following age-old culinary traditions. It warms and energizes while remaining nutritious and healthy. It is perfect for a cozy family dinner or a leisurely lunch with a glass of white wine.
1
Soak the chickpeas for at least 4 hours (overnight is fine).
- Chickpeas: 200 g
2
Drain the water. Place the chickpeas in a pot with fresh water. Bring to a boil over high heat.
- Chickpeas: 200 g
3
Reduce the heat to low and cook covered for 50 minutes.
- Chickpeas: 200 g
4
At this time, mix tomatoes and oil in a small saucepan. Place on low heat. Add crushed garlic and rosemary. Stir occasionally, but in a way that allows you to later remove the spices (there are special bags or strainers for this, but it can be done without them).
- Peeled tomatoes: 250 g
- Extra virgin olive oil: to taste
- Garlic: 1 clove
- Fresh rosemary: 1 bunch
5
After 50 minutes, turn the heat under the chickpeas to high, wait for it to boil, and add the pasta. Salt and cook, stirring, for 5 minutes.
- Tagliatelle: 150 g
- Salt: to taste
6
Remove the spices from the sauce.
7
Drain the water from the pasta. Add sauce, pepper, and mix.
- Ground red pepper: to taste
8
Serve sprinkled with grated cheese.
- Grated hard cheese: to taste
