Nutritional Info

Nutrition Facts

Serving Size 1 (31g)

Calories 149
Calories from Fat 132 (88%)
Amount Per Serving %DIV
Total Fat 14.7g 23%
Saturated Fat 3.2g 16%
Monounsaturated Fat 10.1g
Polyunsaturated Fat 1.4g
Trans Fat 0.0g
Cholesterol 12.5mg 4%
Sodium 14.2mg 1%
Potassium 53.8mg 1%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 3.4g 7%

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Recipe Description
In Puglia, this thick soup is made with short strips of fresh pasta. Fresh fettuccine cut into 3 inch strips can be substituted, or small dried pasta shapes or broken spaghetti. Instead of a broth, anchovies are used to flavor this soup, with water as the cooking liquid. The anchovies melt into the soup and add a lot of character without being obvious.
Prep time
10 min
Cook time
20 min
Ready In
30 min

Ingredients

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Serves To:USMetric
1/3 Cup(c)  olive oil
3 Clove(clv)  garlic, slightly crushed
2   sprigs fresh rosemary, 2 inches long
4   anchovy fillets, chopped
15 1/2 Ounce(oz)  cooked chickpeas
4 Ounce(oz)  fresh fettuccine, cut into 3 inch lengths
1 Pinch(pn)  black pepper, freshly ground, to taste

Preparation

Pour the oil into a large pot. Add the garlic and rosemary and cook over medium heat, pressing the garlic cloves with the back of a large spoon, until the garlic is golden, about 2 minutes. Remove and discard the garlic and rosemary. Add the anchovy fillets and cook, stirring, until the anchovy dissolves, about 3 minutes. Add the chickpeas to the pot and stir well. Coarsely mash half of the chickpeas with the back of a spoon or a potato masher. Add just enough water or chickpea cooking liquid to cover the chickpeas. Bring the liquid to a simmer. Stir in the pasta. Season to taste with a generous grind of black pepper. Cook until the pasta is tender yet firm to the bite. Remove from the heat and let stand 5 minutes. Serve hot, with a drizzle of extra virgin olive oil.

Additional notes

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