Pasta with Beans and Chickpeas - Pasta con Fagioli e Ceci

Pasta with Beans and Chickpeas - Pasta con Fagioli e Ceci.


Pasta with Beans and Chickpeas - Pasta con Fagioli e Ceci

Ingredients

For 4 Person(s)

For the Pasta:

  • 3 tablespoons extra virgin olive oil
  • 2 small carrots, cut into a 1/4 inch dice
  • 1 small onion, cut into a 1/4 inch dice
  • 2 celery stalks, cut into a 1/4 inch dice
  • 4 garlic cloves, sliced
  • 3 cups Passata or tomato purée
  • 1 teaspoon salt
  • 1 19oz can chickpeas, drained and rinsed
  • 1 19oz can cannellini beans, drained and rinsed
  • 5 cups water
  • 8 ounces Pasta Mista, or any small cut of pasta you like (See link Below)
  • 2 tablespoons fresh parsley, chopped
  • extra salt and pepper as desired

To Finish:

  • extra virgin olive oil
  • grated cheese as desired
 
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Directions

  1. Get the Pasta Mista HERE!
  2. Put a stock pot over a medium flame and heat the oil.
  3. Add in the carrots, onions and celery and sauté until soft, about 5-7 minutes.
  4. Add in the garlic and cook for one minute.
  5. Add the tomatoes to the pot along with the salt. Cook for 3 minutes and add the chickpeas and beans.
  6. Add the water to the pot and bring to a boil.
  7. Drop the pasta into a separate pot of generously salted boiling water. Cook the pasta for half the time of the package instructions.
  8. Drain and transfer to the stock pot with the beans. Cook until the pasta is al dente.
  9. Serve in warm bowls with a drizzle of extra virgin olive oil and an extra sprinkle of grated cheese.
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