Marta Di Padova, Pescocostanzo, L’Aquila
(Yield: 4 servings)
½ pound tubetti pasta (or any short style)
1½ cups chickpeas (pre-cooked in a can)
extra-virgin olive oil
2 garlic cloves (slivered)
salt and freshly ground pepper (to taste)
1. In large pot, bring 12 cups of salted water to boil. Add pasta.
2.After pasta has cooked for 5 minutes, add chickpeas. Continue cooking until pasta is al dente.
3.Meanwhile, heat 2 tablespoons of oil in skillet over medium heat and sauté garlic slivers. Remove from heat once colour begins to change.
4.Drain cooked pasta and chickpeas (reserving all liquid). Add to skillet and return to stovetop over medium heat.
5.Cook for approx. 2 minutes. Mix well.
6.Serve pasta from saucepan; or if you prefer, place ingredients back into reserved liquid for a soup-style meal.
Season with salt and pepper and serve immediately as either a pasta dish or soup.
If you want to thicken the soup, blend some of the chickpeas and return them to the pot. Mix well.