Sophie's Pasta with Chickpeas

Ingredients

• 1 Onion
• 1 Carrot
• 40 g Celery
• 2 Tomato
• 100 g Pancetta
• 1 tsp Tomato Purée
• 240 g Drained Cooked Chickpeas
• 1Sprig Rosemary
• 200 g Macaroni
• 30 g Parmesan
• Salt
• Black Pepper
• Extra Virgin Olive Oil
• 1 L Water

Instructions

1. 1

   Finely dice your onion, carrot and celery.

2. 2

   Cut a cross on the skin of your tomatoes, then place in a bowl of boiling water for one minute. Once cool enough to handle, peel back the skins. Cut into quarters.

3. 3

   Add your pancetta to a large heavy-bottomed casserole dish and fry until crisp.

4. 4

   Tip your onion, carrot and celery. Cook for 15 mins more until your pancetta has rendered its fat and become crispy, and your soffritto is soft.

5. 5

   Add your Napolina Tomato Purée and cook out for a minute before adding your quartered tomatoes. Cook for 5 mins until the tomatoes are breaking down and becoming jammy.

6. 6

   Pour your chickpeas into the pan and add 1 litre of water. Chuck in your rosemary sprig and parmesan rind, then simmer for 20 mins.

7. 7

   Remove the parmesan rind and rosemary sprig. Pour ⅓ of the liquid into a blender and blitz until smooth. Return the liquid to the pan.

8. 8

   Season the liquid to taste with salt and pepper. Add your macaroni and cook for 8 mins more, stirring to stop it from sticking and adding more water where necessary.

9. 9

   Portion up into bowls, then sprinkle with a little more parmesan and a drizzle of Napolina Extra Virgin Olive Oil. Serve.