Pasta E Ceci
|Short pasta/Long pasta broken into short lengths||8 Ounce (250 Gram, Such As Ditalini)|
|Dried chickpeas||10 Ounce (300 Gram)|
|Soda bicarbonate||5 Milliliter (1 Teaspoon)|
|Freshly ground black pepper||To Taste|
|Olive oil||30 Milliliter (2 Tablespoon)|
|Streaky bacon rashers||4 , cut into strips|
|Garlic||2 Clove (10 gm)|
|Italian plum tomatoes||8 Ounce (230 Gram)|
Soak the dried chick peas as before, then drain and put in a saucepan with 2.5 litres/4 pints (2 1/2 quarts) warm water.
In 1 spoonful of olive oil, gently fry the bacon strips and chopped garlic, then add the chopped tinned tomatoes and bay leaves.
Add this mixture to the chick peas.
Cook slowly for about 2 1/2 hours.
Discard the bay leaves.
Puree half the chick pea mixture, then return to the remaining mixture in the saucepan.
Bring back to the boil and add the pasta.
Cook for a further 15 minutes.
Add salt and pepper to taste and serve.
Most Italians also add a spoonful of 'uncooked' olive oil at the table.