Ingredients
SERVES 4
– 300 g cicerchia
– 400 g cavatelli
– 80 g onions minced
– 1 g bay leaves
– 60 g cherry tomatoes chopped
– 1 tbsp. of EVO
– a pinch of black pepper
Directions
Soak the cicerchia for 2 hours, then rinse, drain and cook the cicerchia for ab. 40-45 minutes. After 30 minutes add a spoon of coarse salt. Meanwhile, in a large pan, heat a little EVO and sauté the onion until golden-brown. Then, add in cherry tomatoes and bay leaves and let cook for 15 minutes. In the meantime, drain the cicerchia saving 1 cup of its cooking water. Right after, add the cicerchia to the sautéed, diluting with its cooking water. Let it simmer for ab. 5 minutes. In the meantime, prepare the cavatelli by cooking them in boiling salted water for ab. 7-8 minutes. Once cooked, drain and add the pasta to the sautéed cicerchia. Stir well. Dress with a sprinkle of black pepper and a drizzle of EVO just before serving.
Other recipes – Cicerchia-Chickling