Pasta di Ceci
Aromatic sun-dried tomato, garlic and rosemary pasta with chickpeas, extra virgin olive oil and crushed red pepper flakes.
Difficulty:
Easy
Time:
30-35 min
This dish is Vegan
This dish is the epitome of how high quality ingredients can make a simple dish fantastic! The tenderness of the chickpeas combined with al dente penne simmered in a sun-dried tomato sauce pops when accented with crushed red pepper flakes and high quality olive oil. This recipe teaches you how to rehydrate dried ingredients, an awesome technique to use during the winter months. Enjoy this meal with a glass of Italian red wine while curled up with your favorite blanket and Netflix.
Ingredients
Garlic
Chickpeas
Penne pasta
Red pepper flakes
Rosemary
Sun dried tomatoes
Olive oil
Cooking terms for this recipe
Simmer
To stew gently below or just at boiling point.
Al Dente
Literally to the tooth. Describes the ideal texture of cooked pasta that leaves it with a slight bite, rather than becoming mushy.
Mince
To cut a food into very small pieces.
What you need
Medium pot
Medium sauté pan