Solento-style Fettuccine

Solento-style Fettuccine
Half a glass of extra virgin olive oil
1 pack of fettuccine
1 onion
1 celery
1 carrot
3 garlic cloves
200 g chickpeas
1.5 cup water
1 pinch of dry rosemary
2 tablespoons chopped parsley
Black pepper

How To ?
Peel the onion and grate. Clean the celery and carrot and grate. Peel and crush the garlic. Heat the olive oil in a large skillet. Add onion, celery, carrot and garlic and sauté until soft. Add chickpeas, rosemary and salt. Add 1.5 cups of juice to the pan. Bake for 8 minutes at a low temperature until the mixture is at the consistency of the sauce.
Boil Fettuccine in salty boiling water and drain. Mix with the sauce and parsley you prepared. Serve.

Categories:   Pasta

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