Pasta with chickpeas and rosemary

Pasta with chickpeas and rosemary is an easy solution if you want a single dish
that is both tasty and nutritionally complete. Vegetarian friendly, it will be
appreciated by your family and your guests.

Servings: 4 people

Author: Roberto

Prep Time
10 minutes

Cook Time
30 minutes

Total Time
40 minutes

Course:

Main Course

Cuisine:

Italian

Keywords:

Pasta Vegetarian easy tomato Rosemary chickpeas Tagliatelle

🧂 Ingredients

3 tbsp extra virgin olive oil
0.5 stalk celery
1 small carrot
0.5 small onion
1 sprig fresh rosemary
260 gr boiled chickpeas
200 gr tomato sauce

Mutti is my choice
500 gr fresh tagliatelle

or 400 gr of pasta (rigatoni or penne)

Instructions

1 Chop the celery, carrot and onion and gently fry them in extra virgin olive oil,
with the rosemary, using the pan.
2 When it's ready (about 10-15 minutes), add the chickpeas and the tomato sauce.
3 Stir and let it gently cook (about 10-15 minutes), so that the tomato sauce gets
thick.
4 In the meanwhile, using the pot cook the tagliatelle in salted hot water, until
they get "al dente".
5 Drain the pasta and drop it into the pan. Mix it with the sauce for a couple of
minutes.
6 Serve it and.. Enjoy!