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 Pasta in Tomato Sauce with Chickpeas Recipe
It is difficult to say whether it is pasta in a large amount of tomato sauce or very thick tomato soup with pasta. But this is not so important, the main thing is delicious.
Course Dinner Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Italian Cuisine
Keyword Easy, For Beginners
Cook Time 25 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Italian Cuisine
Keyword Easy, For Beginners
Cook Time 25 minutes
Servings
Ingredients
Instructions
  1. As a paste, take orecchiette. If you can't find them, you can take any other short paste (for example, shells). Carrots - small. Celery - one stalk. Broth-beef. I took the canned chickpeas. If you take a dry one, then it should be put in water overnight. And before the main cooking, boil it. Heat the oil. Fry the onion, garlic, carrot, celery for 8 minutes. Add salt and pepper.A couple of minutes before the end, add the chili.
    As a paste, take orecchiette. If you can't find them, you can take any other short paste (for example, shells). Carrots - small. Celery - one stalk. Broth-beef. I took the canned chickpeas. If you take a dry one, then it should be put in water overnight. And before the main cooking, boil it. Heat the oil. Fry the onion, garlic, carrot, celery for 8 minutes. Add salt and pepper.A couple of minutes before the end, add the chili.
  2. Add the tomato sauce.
    Add the tomato sauce.
  3. Pour in the broth and bring to a boil.
    Pour in the broth and bring to a boil.
  4. Add chickpeas and orequiette. Stir and cook until al dente.
    Add chickpeas and orequiette. Stir and cook until al dente.
  5. When the pasta is ready, add the cheese and mix.
    When the pasta is ready, add the cheese and mix.
  6. Add spinach. Cook until the spinach wilts and the cheese melts.
    Add spinach. Cook until the spinach wilts and the cheese melts.
  7. Bon appetit.
    Bon appetit.
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