Pasta Tonno & Ceci (chickpeas)
Very simple kitchen:
Ingredients (for 2 persons, well - plentiful!):
- 250 g of pasta (tortiglioni, maccheroni, ... so short pasta, NO spaghetti or linguine, ...)
- 1 tin of ceci (chickpeas)
- 1 can of tuna (also calm only in brine, without olive oil)
- some white pepper, coarsely ground
- a little (1 - 2 tablespoons) cooking cream (or something lighter, for calorie-conscious)
- onion and garlic at its discretion
- some rosemary (a small branch)
Preparation:
While the pasta water heats up, in a large Teflon-coated pan, add plenty of olive oil, a little finely chopped garlic, pieces of onion, gently chopped, and sauté the "ceci". After this brief, rapid shock, remove the heat, pepper, and add the sprig of rosemary. The Ceci are supposed to bob very, very slowly. Turn golden brown, never dark brown. If necessary, simply switch off.
Once the water boils (and not before) salt the water with coarse sodium chloride. Add the pasta to the boiling water, add a dash of olive oil. Put the tuna from the tin on a plate and crush it with a fork.
If there is still about 2 minutes of noodle cooking left, add the tuna to the ceci and cook a little bit "soft". Strain the cooked pasta (if they are a little too soft, scald briefly under running cold water) and add to the pan with the ceci and the tuna. Remove the sprig of rosemary. Add the cooking cream and mix everything together again under high heat (with the "Profi-Pfannenschwenk-Trick" or just a wooden spoon) - that can pop and nibble one or two noodles a bit.
PS: It fits best a spicy white wine.
PPS: Nutmeg should also be very suitable as a spice besides the pepper (own experience). But not everyone's taste.
