Pasta with chickpeas and anchovies
- Prep time:
- 10 min
- Cook time:
- 30 min
- Total time:
- 40 min
- Serves:
- 4
Ingredients
for 4 servings
-
extra virgin olive oil 35 g -
cooked chickpeas 200 g whole -
anchovies in oil 8 fillets in small pieces -
fresh garlic 1 clove unpeeled -
fresh rosemary 1 sprig chopped - cooked chickpeas 150 g mashed
-
water 150 g -
ditalini pasta 250 g -
fine salt 1 Liffo spoon -
colatura anchovy sauce 20 g
Allergens: gluten, fish
Pasta e ceci with anchovies is Roman, and the colatura di alici that finishes it is the direct descendant of garum, the fermented fish sauce of ancient Rome. Some of the chickpeas are blended and some left whole: that is how the dish is creamy without cream and still has something to chew. But enough talking — let's go straight to loading the ingredients into Liffo!
Setting up Liffo
Container 1
In the first container put 20 g of extra virgin olive oil, 200 g of cooked chickpeas, whole, 8 fillets of anchovies in oil, in small pieces, 1 clove of fresh garlic, unpeeled and 1 sprig of fresh rosemary, chopped.
Container 2
In the second container put 150 g of cooked chickpeas, mashed and 150 g of water.
Container 3
In the third container put 250 g of ditalini pasta and 1 Liffo spoon of fine salt.
Container 4
In the fourth container put 15 g of extra virgin olive oil and 20 g of colatura anchovy sauce.
- Select when the recipe should be ready
Liffo needs 30 minutes of cooking for this dish.
Tips
Short pasta shapes work best: ditalini, mezze maniche, broken spaghetti. Already-cooked chickpeas keep the timing short; if using dried ones, soak and cook them beforehand. For a version without fish, leave out the anchovies and the colatura and add a spoonful of tomato paste instead.
Plating
Finish with a drizzle of extra virgin olive oil, freshly ground black pepper and, if you like, a little chopped rosemary.
Let Liffo cook it
Fill the containers, start the recipe from the app and come back when it’s ready. Your personal chef does the rest.
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