Category: | Pasta |
Yield: | 6 to 8 portions |
Nos portion/Portion size: | (About) 2 kg |
Preparation Time | 10 minutes |
Cooking Time | 45 minutes |
Total time | 55 minutes |
RECIPE | |||
Ingredients | Unit | Gross weight | Net weight |
RECIPE | |||
EVOO | ml | 30 ml |
|
Garlic cloves | unit | 2 |
|
Carrots/Celery/Onion | g | 150 g |
|
Rosemary (minced) | g | 1.5 g |
|
Fresh Chili pepper (Option) | g | 1 g |
|
Chickpeas | unit | 1 can (420 g) |
|
Crushed tomato | g | 400 g |
|
Vegetable bouillon | L | 1.5 L |
|
Kosher Salt |
| About |
|
Ditali Pasta | g | 200 g |
|
Parmigiano Reggiano |
| Optional |
|
Heat the olive oil in saucepan over medium. Stir in the garlic, carrot, celery, and onion. Cook the vegetables until softened, about 6 minutes. Stir in the rosemary and chili pepper(optional) and cook for another 2 minutes to blend the flavors.
Stir in the chickpeas, along with the liquid from the can. Stir in the tomatoes and bring to a simmer, then cover partially and simmer until the liquid is slightly reduced to a saucy consistency, about 5 minutes. Add 6 cups of Vegetables Bouillon. Bring to a boil.
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