Ingredients
- 1/2 cup Cento Imported Extra Virgin Olive Oil
- 1/2 tsp Cento Rosemary
- 1 Bellino Whole Garlic Cloves, finely chopped
- 3 fillets Cento Flat Fillets of Anchovies, chopped
- 1 tbsp Cento Double Concentrated Tomato Paste Tube, diluted in 4 tbsp water
- 1 can Cento Chick Peas (19 oz)
- 1/2 tsp Cento Fine Sicilian Sea Salt
- 1/2 tsp Cento Ground Black Pepper
- 1 cup Anna Tubetti
Directions
Place oil, rosemary, garlic and anchovies in a soup pan over medium heat and sauté. Add diluted tomato paste and cook over low heat, then add chick peas with liquid and a can of water. Season with salt and pepper, cooking for 10 minutes, bring to a boil. Add pasta and cook for 8 minutes or until pasta is tender. Serves 6.
