Tagliatelle with Chick Peas and Tomatoes

Tagliatelle coi Ceci

Preparation info
  • Serves


    • Difficulty


    • 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.


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


  1. 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.
  2. Fill a pot