Ingredients
- 2 tablespoons of Monini Classico Extra Virgin Olive Oil
- 1 100g piece of smoked pancetta or speck, cut into small pieces
- 1 French shallot, finely chopped
- 1 garlic clove, skin on, smashed
- A few thyme sprigs
- 2 400g tins of chickpeas, drained and rinsed
- 1 piece of parmesan cheese or pecorino rind
- 500 ml Mutti Passata
- Water
- Salt for seasoning
- 1 bunch of cavolo nero
- 200g Pappardelle, smashed with your hands
- Pecorino and additional extra virgin olive oil to sprinkle on top (optional)
How to prepare
- Heat up the oil in a medium sized pot and add the pancetta.
- Cook over medium heat until the pancetta starts to caramelize, then add French shallot, thyme and garlic and cook together for 1-2 minutes.
- Add the drained chickpeas, cheese rind and stir well. Season with some salt.
- Add the Mutti Passata and fill the empty bottle with water and add that to the pot as well. Cook over medium low heat for 25-30 minutes or until slightly reduced.
- Taste for seasoning and adjust to your liking. You will notice that the liquid has reduced a little, add enough water so that you can cook the pasta straight in the pot.
- Bring to the boil, add the broken pappardelle, a pinch of salt and stir well so the pasta doesn’t stick.
- Cook over medium-high heat for 3-5 minutes or until the pasta is al dente. You will notice that as the pasta cooks the soup thickens.
- While the pasta is cooking prepare the cavolo nero by cutting off the middle rib and roughly chopping the leaves.
- Turn off the heat, add the cavolo nero and allow the residual heat to wilt and cook it gently. Adjust the seasoning to your liking.
- Let the soup stir for a few minutes before serving, to allow the starch from the pasta to thicken it a little or eat it straight away if you like it a bit soupier.
- A generous sprinkling of grated pecorino cheese and a drizzle of extra virgin olive oil is highly recommended!