Ribbon Noodles with Chick Peas (Tuscany)

Pasta

Ingredients

Chick peas, soaked overnight - 2 cups

Olive oil - 1/2 cup

Onion, thinly sliced - 1

Garlic, finely chopped - 1 clove

Parsley, finely chopped - 2-3 sprigs

or

Rosemary, finely chopped - 1 sprig

Tomato paste - 1 tsp

Salt and pepper

Wide ribbon noodles - 1/4 pound

Grated parmesan cheese

Bring a large pan of unsalted water to a boil and simmer the chick peas in it tender. Heat the oil, and gently saute the onion and garlic; add the parsley. When the mixture begins to turn golden, add the tomato paste diluted with little hot water. Drain off half the chick peas and rub them through a fine sieve. Add to the pan with remaining whole chick peas and their cooking liquid. Season with salt and plenty of pepper, and simmer for 30 minutes to develop flavors. Then bring to a boil, add the noodles, stir and cook them until tender but firm.

The result should be noodles with chick pea sauce rather than a soup of chick peas with noodles in it, as the noodles will swell during cooking. Serve with plenty of parmesan cheese. 

Serves 6