Pasta e Ceci alla Clementina ___

Pasta e Ceci alla Clementina


For the Pasta e Ceci:

  • 0.5 pound short pasta
  • 0.5 pound dried chickpeas
  • 0.5 cup extra virgin olive oil
  • 2 ripe plum tomatoes
  • 3 cloves of garlic
  • 2 fillets of anchiovies
  • 1 sprig of rosemary
  • salt & pepper


The night before, put the chickpeas in cold water and let them soak for 14-16 hours.

Pour in a pan the softened chickpeas and cover them with water. Add 2 cloves of garlic and a branch of rosemary.

Cook the chickpeas until they reach an "al dente" consistency (about 2-2.5 hours)

Boil for a few seconds the tomatoes in hot water, remove the skin and cut them in large cubes. Remove the seeds.

In a separate large saute` pan add the EV olive oil, flavor it with  a clove of garlic and a branch of rosemary. Remove the garlic and the rosemary as soon as the garlic turns gold.

Add the anchovies and crush them in the hot oil with a fork.

Add the tomato cubes. Salt to taste and let it cook for a few minutes.

As soon as the chickpeas have reached the "al dente" consistency, remove half of them and liquefy them with a blender or a food processor.

Add the liquefied chickpeas and the whole chickpeas with their own water into the pan.

Add the pasta cooked "al dente" and saute for a minute.

Serve in bowls by adding a few drops of EV olive oil, fresh pepper and a garnish with a branch of rosemary.