Pastaececieatingwiththesopranos Recipes
PASTA E CECI EATING WITH THE SOPRANOS!
We love Pancetta and pasta, so when I see a recipe with some of my favorite ingredients, I jump. This is a great and easy dish from "Cooking with the Soprano's."
Provided by kiwidutch
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In large pot, cook pancetta in oil over medium heat until lightly browned, about 10 minutes.
- Add garlic and crushed red pepper and cook until garlic is golden.
- Add chickpeas, tomatoes and parsley, bring to a simmer, and cook 15 minutes.
- Crush some of the chickpeas with the back of a spoon.
- Add 4 cups water to pot and bring to a simmer. Add pasta and salt to taste. Cook, stirring frequently, until pasta is al dente, tender yet still firm to the bite.
- Add more water if necessary to prevent pasta from sticking to bottom of pot.
- The consistency should be just loose enough to require eating with a spoon.
- Let cool slightly before serving. Serve with coarsely ground black pepper.
Nutrition Facts : Calories 625.9, Fat 17.1, SaturatedFat 2.3, Sodium 837.4, Carbohydrate 99.5, Fiber 13.1, Sugar 4.1, Protein 19.9
PASTA E CECI (JAMIE OLIVER)
Make and share this Pasta E Ceci (Jamie Oliver) recipe from Food.com.
Provided by DrGaellon
Categories Beans
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat a large skillet or soup pot over medium-low heat, and add 2 tbsp olive oil. Saute the onion, celery, celery leaves, and garlic, covered, until soft and translucent, about 15 minutes.
- Add the rosemary, chickpeas and stock and bring to a gentle boil. Simmer for 20 minutes until the chickpeas are soft. Remove half the chickpeas with a slotted spoon, and purée the remaining soup in a blender, through a food mill, or with an immersion blender. Return the purée and reserved chickpeas to the pot, and add the pasta.
- Cook until the pasta is tender, adding boiling water if necessary to loosen. Season to taste with salt and pepper and the lemon juice. Serve with parsley or basil leaves and a drizzle of olive oil.
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