Directions
- 1Add a good drizzle of olive oil to a pan and cook onions and potatoes together.
- 2Add rosemary and sage, stir well.
- 3Make a little hole in the middle and add a touch of tomato paste.
- 4Add chickpeas and stir.
- 5Add a little bit of stock.
- 6Cover and cook for 10 minutes with the lid on.
- 7Cook pasta (tubetti).
- 8Take half of the chickpeas and potato sauce and add a few ladles of the pasta water.
- 9Blitz it all together to make a nice and creamy sauce.
- 10Transfer the cooked pasta into the pan with chickpeas and potatoes.
- 11Pour the creamy sauce over the pasta and stir until it is nice and creamy.
- 12Add a little bit of pasta water.
- 13Add a touch of fresh parsley.
- 14Add pangrattato with sun-dried tomatoes (optional).
Ingredients
- 200 g pasta tubetti
- 200 g cooked chickpeas
- 0.5 brown onion
- 1 potato
- 1 sprig of rosemary
- 1 sprig of sage
- 1 tbsp tomato paste
- 150 ml vegetable stock
- 10 g parsley
- 0 sea salt
- 0 black pepper
- 0 extra virgin olive oil
- 0 Pangrattato
Equipment
panwooden spoonimmersion blender
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