Tagliatelle with Chick Peas and Tomatoes

Name: Tagliatelle with Chick Peas and Tomatoes (Tagliatelle coi Ceci)
Total time: 1 h
Yield: Serves 4 people
Cuisine: Italy
Ingredients: 3 tablespoons extra virgin olive oil; 1 teaspoon fresh rosemary, chopped or ½ teaspoon dried; Salt; Freshly ground black pepper; 1 ½ cups canned chick peas; ½ cup yellow onion, finely chopped; 1 teaspoon garlic, finely chopped; 1 cup canned whole peeled tomatoes with their juice, coarsely chopped; Tagliatelle made with 3 eggs and 2 ¼ cups of flour; ¼ cup freshly grated Parmigiano-Reggiano

Tagliatelle coi Ceci

Preparation info

Serves
4
people

Difficulty
Easy
Ready in
1 hr

Appears in

The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

About

Nonno Fin, my maternal grandfather, made a wonderful chick pea soup with tomatoes, garlic and rosemary. I’ve adapted his soup to make savory sauce for tagliatelle.

Ingredients

3 tablespoons extra virgin olive oil
½ cup yellow onion, finely chopped
1

Europe
Italy
Main course
Pasta
Mediterranean
Vegetarian

Method

Put the olive oil and onion in a 4-quart saucepan and place over medium heat. Sauté until the onion turns to a rich golden color, about 5 minutes. Add the garlic, stir well for a few seconds, then add the tomatoes and rosemary, and season with salt and pepper. Cook until the tomatoes have reduced and begin to separate from the oil, 20 to 25 minutes.
Fill a pot