Chickpeas and zucchini may seem like an unusual combination in a pasta
dish. But Tony De Luca, co-owner of De Luca's, say it's a typical dish
from the south of Italy, and it's delicious.
from Calabria where they grow a lot of chickpeas and zucchini almost
all year round," he says, "so it's very common. It's really balanced
because the starch in the chickpeas gives it a nice, creamy flavour."
De Luca suggests fresh rosemary is a nice addition, too, adding it early in the cooking process.
Mafalda pasta with chickpeas & zucchini
(Mafalda con Ceci e Zucchine)
300g Mafalda pasta
530ml tin chickpeas
300g zucchini, sliced
1-2 tomatoes, coarsely chopped
2 shallots, chopped
2 cloves garlic, minced
2 - 4 leaves fresh basil
6 tbsp extra virgin olive oil
4 tbsp pecorino or romano cheese, grated
2 tbsp Italian parsley, finely chopped
1 tsp crushed chilies
Salt & pepper to taste
Blanch the zucchini in boiling water for 4 - 5 minutes or until tender. Meanwhile, heat 4 tbsp
of the olive oil and sauté the shallots until translucent. Add the garlic and stir for 30 seconds.
Add the tomatoes, chickpeas with its juices, chilies, basil, salt & pepper, and cook for another 5 minutes, stirring frequently. Remove the zucchini from the water and add ½ to the sauce.
Blend the remaining zucchini with ¼ cup of their own water, 2 tbsp olive oil, basil, and a dash of pepper.
Cook pasta in the zucchini water. Drain well and add ½ of the cheese and ½ of the sauce.
Toss well and top with the rest of the cheese and sauce. Garnish with parsley and serve.