Directions
- 1Roughly chop half of an onion.
- 2Smash and peel two whole cloves of garlic.
- 3Add the onion, olive oil, garlic, sprig of rosemary and a pinch of salt to a pot.
- 4Add the dried chili flakes to the pot.
- 5Cook until the onions and garlic are soft, about 10 minutes.
- 6Add the chickpeas to the pot.
- 7Bring to a boil and then simmer for about 20 minutes.
- 8Remove the rosemary from the pot after 20 minutes.
- 9Pour the mixture into a blender and blend on high until smooth.
- 10Pour the blended mixture back into a pan.
- 11Add pasta to boiling salted water.
- 12Add Parmigiano Reggiano to the sauce and mix well.
- 13Add a squeeze of lemon juice to the sauce.
- 14Transfer the pasta directly into the sauce using tongs.
- 15Mix the pasta with the sauce and finish cooking it directly in the sauce.
- 16Plate the pasta and finish with some of the sauce and a sprinkle of parsley.
Ingredients
- 0.5 onion
- 2 cloves garlic
- olive oil
- 1 sprig rosemary
- 1 pinch salt
- chickpeas
- dried chili flakes
- Parmigiano Reggiano
- lemon juice
- tagliatelle
Equipment
knifepotchopping boardblenderpantongs
Tips
- If you don't have chickpea broth, use chicken or vegetable stock.
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