I was sent some artisan pasta to try from Premiata Fabbrica di Paste Alimentari Giuseppe Afeltra a company from Gragnano, Italy that has been in business since 1895. They sent me a few different pasta types to try out and I finally found some time to try the pasta out this past week. I chose the tubettoni pasta, which is similar to ditalini but just a little larger. This is pasta made from the best durum wheat using the bronze die method and I was excited to try this variety as It was new to me.
Once I chose my pasta shape, I then had to figure out what sauce would be best to use. I have been drooling over the February edition of Bon Appetit magazine, and remember seeing a pasta dish using chickpeas, so I pulled it out to have a look. I made a few changes in the recipe which actually calls for ditalini, but I knew it would also work well for my tubettoni.
The packaging of this pasta is so pretty, I almost hated to open the package, but it was well worth it. The pasta cooked up perfectly, was just firm enough to the bite, and paired perfectly with my chickpea sauce. I would highly recommend this pasta, and am now anxious to try the other varieties as well.
Disclosure: This was not a paid promotion. I was sent this pasta to sample with no strings attached, and would not endorse any product I did not like.
Deborah Mele 2013
- 3 Tablespoons Olive Oil
- 1/2 Cup Diced Pancetta (Or Bacon)
- 1 Carrot, Finely Chopped
- 1 Celery Stalk, Finely Chopped
- 1 Small Onion, Finely Chopped
- 6 Garlic Cloves, Peeled & Minced
- 1/2 Cup Dry White Wine
- 1/2 Cup Fresh Parsley Leaves
- 1/2 Teaspoon Red Hot Pepper Flakes
- 2 Cups Chopped Canned Tomatoes
- 1 Tablespoon Tomato Paste
- 2 (15 Ounce) Cans Chickpeas, Drained & Rinsed
- Salt & Pepper To Taste
- 1 Pound Short Pasta Such As Ditalini or Tubetti
- Grated Pecorino Romano Cheese
- Heat the oil in a heavy saucepan, and cook the pancetta until lightly browned and cooked through.
- Add the carrot, celery, onion, and garlic, and cook until golden in color, about 8 minutes.
- Add the wine and cook until almost evaporated, scraping up any browned bits from the bottom of the pan as it cooks.
- Add the parsley, red pepper, tomatoes and paste and bring to a boil.
- Reduce the heat to medium low, and add the chickpeas.
- Season with salt and pepper to taste.
- Let cook for 15 minutes, then remove 1 cup of chickpea mixture from the sauce.
- Process the chickpeas removed from the sauce in a food process until almost smooth, then stir back into the pasta.
- Cook your pasta in a large pot of lightly salted boiling water until "al dente".
- Drain, and toss with the sauce and serve, offering cheese at the table.