250 gr. Of chickpeas
Rosmary
100 gr. Cherries tomatoes
Basil
Extra virgin olive oil
1 carrot
Half onion
1 glove of garlic
Seller
Keep chickpea s into water for at least 12 hours, then boil in salted water with carrot,selleryonion and half glove of garlic. When cooked mash them (with all vegetables) to obtain a cream, add salt and chili. In the meanwhile cut tomatoes in small pieces and dress with oil,basil and garlic, salt and chili and leave it marinade for one hour. In a small pan put olive oil and rosemary finely chopped and cook few minutes. Now boil the pasta in salted water and when ready sauté in a pan with the cream, add the rosmary oil and chopped tomatoes.