400 gr of Colfiorito® chickpeas
1/2 Onion
1 Carrot
1 stem of celery
200 gr of Ditalini Rigati
200 gr of tomato sauce
1 clove of garlic
1 sprig of rosemary
Chopped parsley
Black pepper
Fine salt
Leave the chickpeas to soak in cold water for about 12 hours. Take a saucepan, add some oil and gently brown the onion together with the carrot and celery. While it is browning over low heat, add the tomato sauce and heat for half an hour. Rinse the Colfiorito® chickpeas under running water and once ready add them together with the rosemary and parsley to the pot. Add the water and cook with the lid on for about two hours.
Ten minutes before the end of cooking the chickpeas, remove half of them and blend them with a ladle of the cooking water. Add a little water to the pot with the remaining chickpeas and bring it to a boil, season with salt and add the pasta. After 10 minutes (or less for al dente cooking) add the chickpea cream and sauté for a few minutes, adding the cooking water if the bottom dries too much.
Let it rest for a few minutes and serve with croutons and a drizzle of olive oil.
