Cavatelli e ceci
Cavatelli e ceci
Open in Cookpad AppSteps
- 1
Boil kettle to make the stock. Heat oil in a pan. Cook garlic gently then add fresh chilli. Roughly chop the tomatoes and throw them in, cook for a few minutes on medium high heat
- 2
Add stock and bayleaf, bring to a simmer. Simmer for about 5 mins. Add pasta and cook according to instructions. With a min or two to go, add the drained chickpeas
- 3
We want the sauce to be quite dense so don't be tempted to add more water or stock, only if it's too dry. Serve and enjoy
Tips
Infusing oil for pasta
The Italians really don't eat as much garlic as people think. Instead they use garlic to infuse the olive oil. Most of the recipes that I know use garlic like this. Keep the garlic whole, cook in the oil until slightly browned, just a couple of minutes, then either leave it until you've made the sauce, or remove at this stage. Either way, remove before serving
How to stop pasta sticking together
Pasta obviously features a lot in Italian cooking. The secret to stop it sticking together is to keep stirring it in the first 2-3 mins of cooking time. Then just frequently afterwards until it is cooked al dente. No oil required. Mix immediately with the sauce and serve.
Cooksnaps
Similar Recipes
More Recipes
-
-
-
Lemon Dal/ Lemon Tuwar Dal For Summer
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
Tomato Ketchup by shireen Anwar
-
-
-
Comments (3)