Recipe by PamperedChefAngie
my dad is from italy...straight off the boat, and this is one of my fave family recipes
Top Review by sugarpea
I really enjoyed this entree and think I can improve my results next time. When the recipe calls for a LARGE pan of water it means a LARGE pan. Use WAY too much water because the pasta just drinks it up. I'm assuming that the end result should be a bit creamy or saucy. Other assumptions are to add the rosemary with the parsley in step 2 and add the onion mixture to the soup pot in step 5. The dish took a surprising amount of salt and pepper. The parmesan really accented the dish wonderfully so I recommend not skipping it.
- 2 cups chickpeas, soaked overnight in water to cover
- 1⁄2 cup olive oil
- 1 onion, thinly sliced
- 2 cloves garlic, finely chopped
- 4 sprigs flat-leaf Italian parsley, chopped
- 1 sprig rosemary, chopped
- 2 teaspoons tomato paste
- 1 1⁄2 lbs of broken up fettuccine
- grated parmesan cheese
- salt & pepper
Directions See How It's Made
- Bring a large pan of unsalted water to a boil and simmer the chickpeas in it until tender.
- Heat the oil and gently sauté the onion and the garlic, add the parsley.
- When it begins to look golden, add the tomato paste diluted with a little hot water.
- Take about half of the chickpeas and put them through a food mill, or after cooling them slightly you can put them through a blender.
- Return them to the pan with the remaining whole chickpeas and their cooking liquid.
- Season with salt and plenty of fresh ground black pepper and simmer for about 1/2 hour longer.
- Bring them to boil and add the broken up fettuccine and cook until al dente.
- Serve hot with grated Parmesan cheese.