Sophie's Pasta with Chickpeas

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Step 1.

Finely dice your onion, carrot and celery.

Step 2.

Cut a cross on the skin of your tomatoes, then place in a bowl of boiling water for one minute. Once cool enough to handle, peel back the skins. Cut into quarters.

Step 3.

Add your pancetta to a large heavy-bottomed casserole dish and fry until crisp.

Step 4.

Tip your onion, carrot and celery. Cook for 15 mins more until your pancetta has rendered its fat and become crispy, and your soffritto is soft.

Step 5.

Add your Napolina Tomato Purée and cook out for a minute before adding your quartered tomatoes. Cook for 5 mins until the tomatoes are breaking down and becoming jammy.

Step 6.

Pour your chickpeas into the pan and add 1 litre of water. Chuck in your rosemary sprig and parmesan rind, then simmer for 20 mins.

Step 7.

Remove the parmesan rind and rosemary sprig. Pour ⅓ of the liquid into a blender and blitz until smooth. Return the liquid to the pan.

Step 8.

Season the liquid to taste with salt and pepper. Add your macaroni and cook for 8 mins more, stirring to stop it from sticking and adding more water where necessary.

Step 9.

Portion up into bowls, then sprinkle with a little more parmesan and a drizzle of Napolina Extra Virgin Olive Oil. Serve.

For a veggie crowd, feel free to omit the pancetta.

1 Onion
1 Carrot
1 Stick of Celery
2 Large Tomatoes
100g Pancetta
1 Tsp Napolina Tomato Purée
400g Napolina Chickpeas
A Sprig of Rosemary
200g Napolina Macaroni
Handful of Parmesan
Napolina Extra Virgin Olive Oil