Calamarata with Boiled White Chickpeas from the Caiatine Hills
Calamarata with boiled white chickpeas from the Caiatine hills represents a perfect combination of Campania's culinary tradition and the genuine flavours of Mediterranean cuisine. This artisanal pasta format, made with durum wheat semolina and pure water, is characterised by its tube-like shape, reminiscent of squid, and the roughness of its surface, which perfectly retains the sauce.
This type of white chickpeas is a variety of legume grown in the area of the municipality of Caiazzo, in the province of Caserta. The chickpeas, cooked slowly and without the addition of preservatives, retain their intense flavour and creamy texture.
Ingredients
To prepare a dish of Calamarata with boiled white chickpeas from the Caiatine hills for 4 people, you will need:
- 400g of Artisan Pasta Vesuvio - Calamarata
- 400g boiled white chickpeas from the Caiatine hills
- 1 red onion
- 2 cloves of garlic
- 400g whole tomatoes Antico Pomodoro di Napoli
- 2 tablespoons of extra virgin olive oil
- Salt and pepper to taste
- Chopped fresh parsley
Preparation
Here are simple steps for the preparation of this tasty first course.
- In a frying pan, sauté the chopped onion and garlic in extra virgin olive oil.
- Add the red chilli pepper and peeled tomatoes and cook for about 15-20 minutes over medium-low heat until the sauce has thickened.
- Add the chickpeas to the sauce and cook for about 10-15 minutes, until the chickpeas are well mixed with the sauce.
- Cook the pasta in plenty of salted water, following the instructions on the packet, until al dente.
- Drain and add to the chickpea sauce, stirring well to mix all the ingredients. If necessary, add a little more pasta cooking water to make the sauce creamier.
- Serve the pasta hot, garnished with a pinch of freshly chopped parsley.
This dish is perfect for lunch or dinner with family or friends, and is a delicious alternative to the usual pasta dishes.
Why opt for this recipe?
This recipe is the perfect choice for anyone looking for a tasty, nutritious and easy-to-prepare first course.
Boiled White Chickpeas from the Caiatine Hills are an excellent source of vegetable protein, fibre and complex carbohydrates, providing a constant energy supply throughout the day.
This type of handmade pasta, thanks to its tube shape, allows the tomato and chickpea sauce to be perfectly retained, resulting creamy and tasty.
Moreover, this recipe lends itself to many variations and customisations: for example, you can add other vegetables, such as carrots and celery, or replace the chickpeas with other leguminous plants, such as beans or lentils.
