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Pasta With chickpeas
Cooking Time: 20 minutes
Perfetto Pennettine Rigate Pasta
extra virgin olive oil
pearl onions, peeled
fresh chili, chopped
grated parmesan cheese
Salt and pepper
Soak the chickpeas in water overnight. Cook in water until tender. Chop the garlic coarsely.
Heat the oil in a large pan, add garlic, onions, chili, bay leaf and, after 2 minutes, tomato sauce. Cook for 10 minutes over medium heat, add the drained chickpeas and cook for another 15 minutes.
Cook the Pennettine Rigate Pasta in salted water following the package cooking time, drain and pour into the pan together with the chickpeas sauce.
Cook over moderate heat for 1 minute. Garnish with parsley and parmesan before serving
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