Pasta E Ceci

Name: Pasta E Ceci
Ingredients: 2 onions; 2 carrots; 1 celery; 4 cloves garlic plump; 6 dried chillies smalls, or to taste; 4 ounces lardons pancetta; olive oil; 1 can tomatoes in juice, chopped; 1 bouquet garni; 18 ounces chickpeas cooked weight; 10 1/2 ounces ditali short macaroni pasta; 4 ounces Parmesan cheese grated; 1 bay leaf; 1 rosemary sprg; 3 parsley stalks, tied together; olive oil

16 ingredients

5 steps

Ingredients

2 onions
2 carrots
1 celery
4 cloves garlic plump
6 dried chillies smalls, or to taste
4 ounces lardons pancetta
olive oil
1 can tomatoes in juice, chopped
1 bouquet garni
18 ounces chickpeas cooked weight
10 1/2 ounces ditali short macaroni pasta
4 ounces Parmesan cheese grated
1 bay leaf
1 rosemary sprg
3 parsley stalks, tied together
olive oil

Directions

1

Peel and dice the onions, carrots and celery stick. Chop the garlic and chillies and put these plus the pancetta into a large heavy saucepan, along with a good 2 - 3 tablespoons olive oil.
2

Cook for about 10 minutes then add chopped tomatoes, bouquet garni and chickpeas. Bring to a simmer, adding enough water to cover the chickpeas by about 1 inch. Cover and simmer for 40 minutes or until the pancetta is tender.
3

Now turn up the heat and having removed the lid, add the pasta, stir and return to the boil. Cook, stirring often for 5 minutes, then remove the saucepan from the heat, cover and set aside for 10 minutes.
4

Open the pan, add a good slug of olive oil and the freshly grated Parmesan.
5

Check the seasoning, adding salt and pepper if needed. The liquid should have been almost completely absorbed by the pasta.