This humble pasta dish doesn’t sound very thrilling, but it surely’s one of the crucial satisfying (to not point out addicting) southern Italian consolation meals. That is actually an instance of a recipe that’s higher than the sum of its components!
Whereas the dish could be loved all 12 months spherical, it’s usually historically ready for the Festa di San Giuseppe, or St. Joseph’s Day.
This recipe requires pre-cooked chickpeas. You possibly can cook dinner them your self, from dried, measuring about half the ultimate desired weight (on this case, you’d cook dinner 200 grams of dry chickpeas to reach at about 400 grams of cooked chickpeas).
To cook dinner dry chickpeas, soak them in water and a small spoonful of baking soda in a single day. The subsequent day, completely drain and rinse the chickpeas, then place them in a pot and canopy with water. Deliver the water to a boil, partially cowl the pot, and cook dinner the chickpeas till they’re smooth and tender however not mushy (it will possibly take half-hour to 1 hour, relying on the amount).
Often stir the chickpeas by gently swirling the pot. If the water reduces an excessive amount of, add extra heat water to maintain the chickpeas lined. When cooked, salt the chickpeas to style and switch off the warmth, holding them within the water the place they have been cooked and utilizing a slotted spoon to take away them when it’s time to make the pasta sauce.
You can too use canned chickpeas. On this case, drain the chickpeas (word that the burden listed under is for drained chickpeas) and use heat water as an alternative choice to the chickpea cooking water used under, because the canning liquid is often too thick and salty for the sauce.
Watch the Pasta Grammar video:
PASTA CON CECI E CIME DI RAPA RECIPE
For this recipe, you will want:
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Salt
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3 tablespoons (45 ml) extra-virgin olive oil, plus additional for topping
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1 clove garlic, peeled
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1 dry chili pepper, chopped (non-compulsory)
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14 ounces (400 g) cooked chickpeas (see above)
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¼ cup (60 ml) tomato puree
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7 ounces (200 g) candele pasta
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10.5 ounces (300 g) broccoli rabe
Put a big pot of water on to boil and salt it generously. Whereas the water comes as much as temperature, warmth the olive oil, garlic and chili pepper in a big pan over medium warmth.
When the garlic begins to sizzle, add the chickpeas and simply sufficient of the chickpea cooking water to cowl the underside of the pan. Stir within the tomato puree, take away and discard the garlic clove, and convey the sauce to a mild simmer. Salt the sauce to style.
Let the sauce cook dinner over low warmth when you boil the broccoli rabe, including a bit little bit of sizzling water from the pot as wanted if the liquid within the pan evaporates.
Place the broccoli rabe within the boiling water. Prepare dinner for 8 to 10 minutes, till the thickest components of the stem are tender. Take away the broccoli rabe with tongs or a slotted ladle and add into the pan with the chickpea sauce. Hold the pot of water boiling, you’ll use it to cook dinner the pasta.
Utilizing a pair of kitchen shears, minimize the broccoli rabe straight within the pan into bite-size items. Let the sauce proceed to simmer when you cook dinner the pasta. Ladle a bit extra sizzling water from the pot into the pan as wanted to keep up a simmer.
Break the candele pasta into items, about 4 inches (10 cm) lengthy. Achieve this over a kitchen towel so that you just don’t lose any small items which may break off. Utilizing the towel, pour the damaged pasta into the pot of water and cook dinner for 3 minutes lower than the really helpful “al dente” cook dinner time as written on the pasta bundle.
Reserve a big cup of pasta water, then drain the cooked pasta by a colander and return it to the pot. Add the chickpea sauce into the pasta and stir all collectively over medium/excessive warmth. Add sufficient reserved pasta water to retain some moisture within the pot in order that the pasta can proceed to cook dinner.
When the pasta is al dente to your style and the broccoli rabe has largely dissolved right into a creamy sauce, flip up the warmth to excessive and preserve stirring till the surplus moisture has thickened. Serve instantly, topped with a drizzle of olive oil.
