Roman kitchen food, built out of a tin and a handful of broken pasta. Thick enough that the spoon stands up, which is how you know it is right. A drizzle of Italian Chilli Oil at the table cuts through the starch and carries the garlic and oregano down into the bowl.
35 mins. Serves 4.
Ingredients
- 2 x 400g tins Chickpeas, drained
- 150g Ditalini or broken spaghetti
- 2 tbsp Plateit Italian Chilli Oil
- 3 Garlic cloves, sliced
- 1 tbsp Tomato paste
- 1 Rosemary sprig
- 800ml Water or stock
- 2 tbsp Olive oil
- 40g Parmesan, grated
Method
- Olive oil in a heavy pot. Garlic and rosemary over low heat until the garlic turns pale gold, about 3 mins. Do not let it brown.
- Tomato paste in, stir for a minute until it darkens. Add the chickpeas and the water, season well.
- Simmer 15 mins, then blitz about a third of it with a stick blender straight in the pot.
- Pasta in. Cook until just done, stirring so it does not stick. Loosen with more water if it tightens too far.
- Rest 5 mins off the heat. Bowl it up, parmesan over, then 2 tbsp of Plateit Italian Chilli Oil across the surface.
Do this: Cook the pasta in the soup, not in a separate pot. The starch is what makes it thick.
