Pasta e this is a favorite dish, something that all four generations of my family love, and can be made with any seasonal green. Chickpeas can be replaced with beans and small pasta with broken spaghetti. Mix it as you see fit. He is also an excellent cook.
Preparation time: 10 minutes
Cooking time: 40 minutes
- 200g black cavolo
- 3 tablespoons of olive oil
- 3 garlic cloves, thinly sliced
- 2 sprigs of rosemary
- 1 heaped tablespoon of tomato puree
- 2 cans of chickpeas
- 1 liter of vegetable broth
- 150g small pasta shapes
- 60 g grated parmesan, plus the crust if available
- Extra virgin olive oil, extra parmesan and a few pinches of chili flakes (optional), to serve
- Discard the cavolo nero stalks and roughly chop the leaves.
- Place a large casserole or saucepan over medium-low heat and add the olive oil, minced garlic and rosemary sprigs. Fry for a minute or two until lightly browned. Add the tomato purée and sauté for another minute.
- Add the chickpeas and their liquid, season generously and mash them lightly with a potato masher. Add the broth, pasta and cavolo nero (and parmesan crust if you have it) and bring to a boil.
- Once bubbling, reduce the heat and cover. Simmer for 30 minutes and stir occasionally, adding additional water if needed. It should be creamy, like a thick soup or stew.
- Stir in the Parmesan and discard the crust. Taste the seasoning and serve drizzled with a little extra virgin olive oil, extra parmesan and a sprinkle of red pepper flakes, if desired.