An unusual first course with extraordinary taste and aroma, fresh paccheri with chickpea cream and anchovy sauce from Cetara. It’s a very easy recipe, prepared while the pasta is cooking. In just a few minutes, we can create a refined, delicious dish, perfect for a special occasion but also for a casual lunch.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients
- 5 oz Boiled chickpeas
- 4 tablespoons Extra virgin olive oil
- 2 tablespoons Anchovy sauce from Cetara
- 5 Cherry tomatoes
- to taste Parsley
- 1 lbs Fresh paccheri
- to taste Turmeric powder
- to taste Pepper
Preparation
1) Boil the water for the fresh paccheri without salting it, as the anchovy sauce is already very salty. If using canned chickpeas, rinse them under plenty of running water before using.
2) Place the chickpeas without liquid in a blender, add the oil, anchovy sauce, a pinch of turmeric powder, freshly ground pepper, and some parsley, and blend until a very soft and fluid cream is obtained.
3) Finely chop the remaining parsley. Wash and slice the very firm cherry tomatoes, which will give a fresh and crunchy note to the dish.
4) Drain the paccheri al dente and add the chickpea cream. Mix gently to ensure it completely coats the pasta evenly; finally, serve adding the cherry tomatoes and the remaining chopped parsley.
