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Barilla® Penne Roman-style Pasta with Chickpea Soup

di Academia Barilla

Barilla® Penne Roman-style Pasta with Chickpea Soup
PREPARATION TIME
2 hours

DIFFICULTY
Medium

TYPE
First course


TYPE OF RECIPE
Seafood


Ingredients for 4 people


1/2 box Barilla® Penne
10 1/2 ounces chickpeas
1 clove garlic
2 salt-packed anchovies
1 sprig rosemary
4 tablespoons extra virgin olive oil
2 tablespoons tomato purée
Salt and pepper to taste



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ORIGINAL INGREDIENT ALTERNATIVE INGREDIENT QUANTITY
Salt Packed anchovies Anchovies in olive oil 2

Preparation 30 minutes preparation + 1 hours cooking
1. Soak chickpeas in cold water for 12 hours

2. Drain and boil in salted water with a sprig of rosemary for 1 1/2 hours

3. Heat olive oil in a pan over medium heat

4. Sauté peeled, chopped garlic until golden

5. Add washed, boned and chopped anchovies

6. Sauté until anchovies dissolve, then add tomato purée with 2 or 3 tablespoons of chickpea cooking water

7. Cook for 10 minutes, stir in chickpeas with their cooking water and discard sprig of rosemary

8. Bring soup to a boil, add pasta and cook according to package directions

9. The soup should be rather thick

10. Serve with freshly ground black pepper