Pasta e Ceci

Ingredients

• •  2 tbsp Napolina Extra Virgin Olive Oil, plus extra to serve
• •  50g pancetta, cubed
• •  1 onion, finely chopped
• •  1 celery stalk, finely chopped
• •  1 carrot, chopped
• •  2 garlic cloves, one crushed
• •  6 sage leaves
• •  1 tbsp Napolina Double Concentrate Tomato Purée, diluted in 2tbsp of the vegetable stock
• •  1 x 400g can Napolina Chickpeas
• •  1l vegetable stock
• •  200g Napolina Spaghetti, broken up into small pieces
• •  50g parmesan rind, cubed
• •  ½ red onion, finely sliced
• •  small bunch of fresh parsley, chopped, to serve
• •  4 slices ciabatta bread

Method

1.  Heat the olive oil in a large pan over a medium heat, then add the pancetta and gently fry for 1 min. Add the onion, celery, carrot, crushed garlic and sage leaves, then fry for another 2 mins until softened. Stir in the diluted tomato purée and the chickpeas, including the water from the can, then add the vegetable stock and some salt. Bring to the boil, then lower the heat and cover the pan with a lid. Leave to simmer for 10 mins.

2.  Turn the heat back up and add the broken spaghetti. Leave on a high heat for 10 mins or until the pasta is cooked, then remove and stir in the parmesan, before placing the lid back on and leaving the mixture to rest for 3 mins, or until the parmesan has melted. In the meantime, toast the bread, then rub each slice with the remaining garlic clove and drizzle over some olive oil. To serve, top each portion of pasta with a little fresh red onion and parsley, plus a generous drizzle of the olive oil. Season to taste.