Creamy Fettuccine with Chickpeas and Cherry Tomatoes

Method11 steps · about 25 min

1. 1

   Step 1: Fill a large pot with water and bring to a boil. Salt the water once boiling and hold it ready for the fresh fettuccine.

   Uses Water for cooking the fettuccine, as needed · Salt for the pasta boiling water, as needed

2. 2

   Step 2: Peel both garlic (2 cloves) cloves, leaving them whole. Wash both rosemary sprigs and keep one for optional garnish. Heat three tablespoons of the measured extra virgin olive oil (3 tbsp) in a large nonstick pan, add both garlic cloves and one rosemary sprig, and saute for about two minutes over medium heat.

   Infuse garlic and rosemary in olive oil · 2 minUses 2 cloves garlic · One of the two rosemary sprigs · 3 tbsp of the measured olive oil

3. 3

   Step 3: Wash all eight cherry tomatoes and cut them into halves or quarters. Add all prepared tomatoes to the infused oil with the separate pinch of salt (1 pinch) and cook over low heat for five to six minutes, stirring occasionally, until tender and slightly saucy.

   Soften cherry tomatoes in infused oil · 6 minUses All pan oil and aromatics · 8 cherry tomatoes · 1 pinch salt for the tomatoes

4. 4

   Step 4: Add half the measured cooked chickpeas, 150 g, to the softened tomato pan with a little of their retained can liquid. Cook together over low heat for two to three minutes.

   Simmer whole chickpeas in tomato sauce · 3 minUses The complete tomato pan · Half the measured chickpeas: 150 g cooked solids · A little retained can liquid for the whole chickpeas

   
5. 5

   Step 5: Blend the remaining 150 g cooked chickpeas with just enough of their retained can liquid to make a thick smooth cream.

   Uses Remaining half: 150 g cooked chickpea solids · A little more retained can liquid for blending

   
6. 6

   Step 6: Remove and discard both whole garlic cloves and the cooked rosemary sprig from the chickpea-tomato pan.

   Uses All cooked sauce contents

7. 7

   Step 7: Stir all the blended chickpea cream into the whole chickpea-tomato sauce until evenly combined.

   Uses All sauce after removing garlic and rosemary · All prepared chickpea cream

   
8. 8

   Step 8: Add all 250 g fresh egg fettuccine to the boiling salted water. Cook until al dente, about two minutes for the source fresh pasta, following the package if it needs a different time. Before draining, reserve one ladleful of its starchy cooking water, then drain the pasta.

   Fresh fettuccine guide; follow its package · 2 minUses The prepared pasta pot · 250 g fresh egg fettuccine; follow its package for final doneness

9. 9

   Step 9: Transfer all the drained fettuccine to the prepared chickpea sauce and add half a ladle of the reserved starchy pasta water.

   Uses All cooked drained pasta · Half a ladle from the ladleful reserved before draining · All prepared creamy sauce

   
10. 10

    Step 10: Turn off the heat and toss the combined fettuccine gently but thoroughly until every strand is coated in the silky chickpea sauce.

    Uses All combined pasta and sauce

11. 11

    Step 11: Serve the finished pasta immediately as four portions. If wanted, drizzle with some or all of the remaining tablespoon olive oil and use the remaining washed rosemary sprig as a decorative garnish; remove its woody stem before eating.

    Uses All finished pasta · The remaining 1 tbsp olive oil available for optional drizzling · The remaining washed rosemary sprig for optional garnish