Tagliatelle e ceci toscana
In Italy, soups are usually quite dense. They are also usually made with a very small pasta so it's easy to eat with a spoon. However, there are many regional variations. Hence this one with tagliatelle! The flavour is very rich and it's to be eaten with a fork not a spoon. #Italian #soup #pasta #dinner #lunch #mainmeal #vegetarian
Tagliatelle e ceci toscana
In Italy, soups are usually quite dense. They are also usually made with a very small pasta so it's easy to eat with a spoon. However, there are many regional variations. Hence this one with tagliatelle! The flavour is very rich and it's to be eaten with a fork not a spoon. #Italian #soup #pasta #dinner #lunch #mainmeal #vegetarian
Open in Cookpad AppSteps
- 1
In a large pot, fry garlic and rosemary in olive oil for a few minutes. Remove garlic and add passata. Cook for a min or so. Now add the stock and bring to the boil
- 2
Add chickpeas and check for salt. Cook for 5-6 mins. Remove a ladle or so of sauce and whizz up using a hand blender. Put back in the pot. Now add the tagliatelle. Stir very carefully with a fork, try not to break the pasta. Cook now according to instructions
- 3
Add a little water if necessary but it should be quite dense. Serve in a bowl with a drizzle of olive oil on top. Enjoy 😀
Cooksnaps
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