Concetta (Lia) Rizzo, Sersale, Cosenza
(Yield: 4 servings)
SAUCE:
3 tablespoons extra-virgin olive oil
1 small onion (diced)
1 celery stalk (diced)
1 garlic clove (minced)
1 teaspoon rosemary leaves
5 fresh tomatoes or 1 15-ounce can (diced)
2 cups fresh chickpeas* or 1 19-ounce can (drained)
4 cups chicken broth
~
½ pound tagliolini egg noodles
chili flakes (optional)
1. Warm oil in large saucepan over medium heat. Add onion, celery, garlic and rosemary. Cook until onions are translucent.
2.Add tomatoes and continue cooking until tomatoes are cooked (approx. 8 minutes).
3.Add chickpeas and broth. Cook for another 3 minutes.
4.While preparing sauce, bring large pot of salted water to boil and cook egg noodles.
5.When noodles are al dente, drain and add to sauce, mixing well.
Serve hot, adding chili flakes if desired.
*If you are using fresh chickpeas, soak in water day before and then boil until tender.