Abruzzese Pasta e Fagioli

By lromito

Ingredients

• 1/2 cup olive oil
• 6 clvoes garlic, finely chopped
• 1 t. finely chopped fresh rosemary
• 1 t. saffron threads
• 1 cup basic tomato sauce
• 5 cups hot water
• 1 15.5 oz. can checkpeas rinsed and drained.
• 8 oz. fettuccine

Details

Servings 4

Preparation

Step 1

heat 1/4 oilve oil. Add garlic, rosemary, and saffron and cook until garlic begins to brown.
Add tomato sauce and 1 cup of the water sitr well, and bring to a boil
Place half of the chickpeas in a food processor and puree. Place remaining in a large bowl and stir in the puree and remaining 4 cups of hot water.
Add the chickpea mixture to the pot and season with salt and pepper to taste. Bring to boil and add pasta.
Drizzle remainingh oil into soup as served.