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Pasta E Ceci Recipe
|Short pasta/Long pasta broken into short lengths||8 Ounce (250 Gram, Such As Ditalini)|
|Dried chickpeas||10 Ounce (300 Gram)|
|Soda bicarbonate||5 Milliliter (1 Teaspoon)|
|Freshly ground black pepper||To Taste|
|Olive oil||30 Milliliter (2 Tablespoon)|
|Streaky bacon rashers||4 , cut into strips|
|Garlic||2 Clove (10 gm)|
|Italian plum tomatoes||8 Ounce (230 Gram)|
Serving size: Complete recipe
Calories 2393 Calories from Fat 572
% Daily Value*
Total Fat 65 g99.9%
Saturated Fat 11.2 g55.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2290.7 mg95.4%
Total Carbohydrates 351 g117%
Dietary Fiber 60 g240.2%
Sugars 44.5 g
Protein 101 g202.3%
Vitamin A 32.1% Vitamin C 51.7%
Calcium 47.5% Iron 128.8%
*Based on a 2000 Calorie diet
In 1 spoonful of olive oil, gently fry the bacon strips and chopped garlic, then add the chopped tinned tomatoes and bay leaves.
Add this mixture to the chick peas.
Cook slowly for about 2 1/2 hours.
Discard the bay leaves.
Puree half the chick pea mixture, then return to the remaining mixture in the saucepan.
Bring back to the boil and add the pasta.
Cook for a further 15 minutes.
Add salt and pepper to taste and serve.
Most Italians also add a spoonful of 'uncooked' olive oil at the table.