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Roman recipes

Pasta with chickpeas


200 g pasta (cannolicchi)
250 g chickpeas
100 g tomato pulp
2 anchovies
2 cloves of garlic
1 dl extra virgin olive oil
salt and pepper

Cook the chickpeas in salty water (after having soaked them for at least 12 hours), with rosemary and garlic. Brown the anchovies with ground black pepper and cubed tomatoes; add this mixture to the chickpeas when they are nearly cooked. Take out the garlic and rosemary and let it rest for some minutes. Bring it to the boil again and add the cannolicchi pasta. When it is cooked, serve with a dash of pepper.