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Pasta and Ceci

My aunt’s Pasta e Ceci was delicious and she was used to prepare it in September and October when the weather is still sunny but warmer than the summer.
Sorrento should be visited in Autum that because it is unique with its flavours, sounds, colors, traditions, festivals an, of course, the language. Immerse yourself in the italian culture: vi aspetto al Sant’Anna Institute!

Pasta e Ceci (Pasta with Chickpeas)

Ingredients for 2 people:

a generous drizzle of olive oil
2 garlic cloves, peeled and crushed
1 tsp salt (or to taste)
a good grind of black pepper
15 or 19 oz can chickpeas, rinsed and drained (1 1/2-2 cups)
1/2 cup (or a handful) small pasta, like small shells, ditalini or little hoops
2 cups hot water (put the kettle on to boil if you want to speed things up)

for garnish:
good olive oil, warmed if you like with a clove of garlic, bit of chopped rosemary and/or pinch of red chili flakes
Parmesan

Directions:

Cook the chickpeas in a pot with water and salt. They might cook for 3 hrs.

Peal them (I know it takes time…) and then in a deep skillet or heavy pot, heat the olive oil with the garlic until it starts to smell wonderfully garlicky. Add the chickpeas, pasta and water and bring to a simmer, stirring until the mix is uniform. Turn the heat down and let it simmer away for 15 minutes, or until the pasta is tender and much of the liquid is reduced and absorbed.

If you like, warm a bit of olive oil on the stove with a crushed clove of garlic, about half a sprig of chopped rosemary or a pinch of chili flakes and drizzle it overtop with the Parmesan; otherwise just add a drizzle of straight-up olive oil.

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