Prezzi validi solo in Italia
Ingredients
- 150 gr organic chickpeas
- 200 gr cavatelli (pasta)
- 40 gr coarse salt
- 50 gr Masserie Sant’Eramo extra virgin olive oil
- 1 celery stalk
- 1 small onion
- 100 gr organic peeled tomatoes
Preparation
Soak the chickpeas in rather hot water for about 24 hours. Then put them in an oven dish with around 1 litre of cold water. Add 15gr of coarse salt and the celery stalk. Boil for about 2 hours, stirring with a wooden spoon. Meanwhile, lightly fry the onion in a small oven dish on very low heat and add the chopped peeled tomatoes. Cook for approximately 30 minutes. When the legumes are well cooked add the sauce and cook on low heat for 15 minutes. Cook the cavatelli al dente and mix the pasta with the legumes, previously seasoned with a drizzle of raw extra virgin olive oil.
