Maccheroncini with chickpea sauce
Simple first course with a typical Marche pasta cut.
Ingredients
- 250 g of maccheroncini of Campofilone
- 240 g of boiled chickpeas
- 50 g of butter
- 50 g of bacon
- 1 garlic clove
- 1 shallot
- Salt to taste
Directions
In a pan, fry 50 g bacon, 25 g butter, 1 chopped shallot and 1 clove of garlic.
Add 240 g of chickpeas and cook for 10 min.
Cook 250 g of macaroni, drain and toss in the pan with the sauce and 25 g of butter.
