Ingredients
- 200 g dried chickpeas
- 150 g fresh tagliatelle (or broken pasta)
- 250 g peeled tomatoes
- 1 garlic clove
- Fresh rosemary
- Grated cheese (Parmesan or Pecorino, to taste)
- Extra virgin olive oil
- Salt and black pepper to taste
Instructions
Soak the Chickpeas
The day before, place the chickpeas in a large bowl and cover with plenty of warm water.
Let them soak overnight.
Cook the Chickpeas
Drain the chickpeas and transfer them to a large pot with about 2 liters of lightly salted water.
Bring to a boil, then cover and cook over low heat for about 3 hours, or until tender.
Create the Creamy Base
Halfway through cooking, remove a few ladles of chickpeas with a little cooking liquid, blend until smooth, and return the mixture to the pot.
This will give the soup its creamy, rustic texture.
Prepare the Sauce
In a pan, heat a drizzle of extra virgin olive oil with the garlic clove and rosemary.
Add the chopped tomatoes and cook for about 10 minutes.
Remove the garlic and pour the sauce into the chickpea pot. Stir and adjust salt if needed.
Cook the Pasta
Break the tagliatelle into smaller pieces and cook them directly in the soup until tender.
Serve
Serve hot, finishing with a drizzle of raw extra virgin olive oil, grated cheese, and freshly ground black pepper.
A true Tuscan comfort dish: simple ingredients, slow cooking, and deep, authentic flavors that warm both body and soul.