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DECEMBER 18
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Rome Travel Guide

Pasta and chickpea soup


Ingredients for six persons:
  • 300 grams of small pasta
  • 300 grams of chickpeas
  • 6 or 7 cloves of garlic
  • 5 or 6 anchovy fillets
  • rosemary
  • tomato sauce
  • oil
  • salt
  • Pepper
Fry in a pan with on etablespoon of oil 3 or 4 cloves of garlic and then add the checkpeas (left to soak in water overnight). Cover with abundanz water and season with salt, pepper, and a generous amount of rosemary. Let the soup cook for about thre hours. In a meantime, fry in a small frypan the rest of the garlic in abundant oil and add two tablespoons of tomato sauce and the chopped anchovy fillets. Pour the soup into the pan with the chickpeas and bring it to boil again. Check the amount of water. When the soup is almost ready add the oasta and serve it hot with a drop of oil and some pepper.


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