Pasta with chickpeas come from Campodimele
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In Italy there is a village Campodimele, which is famous for its centenarians. The percentage of people living over 90 years, this little spot is higher than anywhere else in Italy, and, according to some, even in Europe. Scientists explain this phenomenon by the diet of the inhabitants. On the background of the classic Mediterranean diet in this place consume a lot of legumes. After all, this is a valuable and nutritious plant proteins that can replace harmful meat. It is the chickpeas is very popular with all Italians, and in Campodimele from it is prepared the traditional soup and sauce for pasta at the annual holiday meal. To live long and healthy in Italian is easy!
Ingredients for Pasta with chickpeas come from Campodimele
- Pasta - 250 g
- Chickpeas - 200 g
- Tomatoes in own juice - 500 g
- Garlic - 2 the tooth.
- Onion - 1 piece
- Rosemary - 1 Gorst.
- Basil - 1 Gorst.
- Olive oil - 3 tbsp.
- Salt - to taste
Step by step instruction of cooking Pasta with chickpeas come from Campodimele
To prepare the products. Chickpeas pre-soaked overnight in cold water.
Prepared washed the chickpeas, pour in a saucepan with cold water, bring to boil and cook on slow heat for about 20-30 minutes. 5 minutes prior to readiness to salt. Ready chickpeas drain in a colander.
To put uvarivaetsja pasta.
* For this recipe is well suited short pasta, like horns and snails, and a wide, like tagliatelle.
Reheat in a deep frying pan with olive oil and drop in it the sprig of rosemary and a clove of garlic for flavoring.
* This method of flavoring oil can be used in many other recipes, it always adds extra flavor and taste to the dish.
At this time, chop the onion and garlic, finely chop the leaves of rosemary and Basil.
After the garlic and rosemary in the pan will give a characteristic smell to retrieve them. To aromatizirovannaya oil add onion, sauté it a few minutes, then add the garlic and chopped rosemary. Garlic is added later, because it is fried faster.
*Optional, for more flavor at this stage (to sauté) you can add chopped carrots, celery and pancetta (bacon).
Add to the pan the passata or tomatoes in their own juice (in this case, is to mash them). Salt and pepper to taste. Cook about 5 minutes, stirring occasionally.
Add chickpeas, mix well.
Then add the Basil.
The finished pasta to drain in a colander and add to the contents of the pan. Heat all together for about 5 minutes, stirring or shaking the contents so that all the pasta was obwolakiwati sauce.
*At the request of the sauce you can also blend it until smooth with a blender. In this case the sauce will be light (due to the chickpeas).
I purerave 1/3 of the sauce and added it to the contents of the pan before laying the paste.
The finished pasta with lots of sauce to put in a deep plate, sprinkle with Basil and optional Parmesan cheese. Hearty, nutritious, tasty and healthy dish is ready. So just live healthy in Italian.