Total Time
1hr 50mins
Prep 20 mins
Cook 1 hr 30 mins

my dad is from italy...straight off the boat, and this is one of my fave family recipes

Ingredients Nutrition

Directions

  1. Bring a large pan of unsalted water to a boil and simmer the chickpeas in it until tender.
  2. Heat the oil and gently sauté the onion and the garlic, add the parsley.
  3. When it begins to look golden, add the tomato paste diluted with a little hot water.
  4. 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.
  5. Return them to the pan with the remaining whole chickpeas and their cooking liquid.
  6. Season with salt and plenty of fresh ground black pepper and simmer for about 1/2 hour longer.
  7. Bring them to boil and add the broken up fettuccine and cook until al dente.
  8. Serve hot with grated Parmesan cheese.

Reviews

(1)
Most Helpful

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.

sugarpea April 01, 2004

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