Pasta a Cici

Pasta a Cici

Preparation time 1 hour

Servings 2 to 4 people

Ingredients

1 tin whole peeled tomatoes

1 tin chickpeas

80ml extra virgin olive oil

1 carrot

1 white onion

2 stick celery

3 cloves garlic

1 sprig rosemary

170g dried small pasta

1.5 l vegetable stock

50g Parmesan

100g spinach

Salt and pepper

Method

1.

Rinse the chickpeas and drain well set aside

2.

In a pan heat the olive oil up on a medium heat, add the onion, carrot garlic and celery, sauté for 5 minutes until soft and translucent

3.

Add the Rosemary sprigs and season with salt and pepper. Add the tinned chickpeas along with the tinned tomatoes and stock

4.

Bring to a gentle simmer for ten minutes

5.

Carefully remove 2 ladles of the soup leaving behind the rosemary and blend until smooth and creamy

6.

Return the blended mixture to the soup, add the pasta and cook for ten minutes until the pasta is cooked adding water if the mixture is too thick

7.

Once the pasta is cooked turn the heat off and add the spinach and allow to wilt from the heat of the pan

8.

Finish with a generous grating of Parmesan and a drizzle of olive oil.

Mutti Passata Flat Breads

Preparation time 1

hour

Servings 2 to 4 people

Ingredients

1 jar Mutti Passata

3 cloves garlic thinly sliced

1 tsp dried oregano

75g feta

Flat bread

200g self-raising flour

200g full fat yoghurt

1/2 tsp baking powder

1 tbsp olive oil

1 to 2tbps warm water

1/2 tsp salt

1/2 tsp dried chilli flakes

1 tsp sugar

Method

1.

Preheat the oven to 200°C

and place a flat baking tray upside down in the oven to heat up

2.

In a bowl combine the yoghurt, flour, salt, sugar and bring together to form a scraggy dough. Turn onto a clean floured work surface and knead until it just comes together, around 2 minutes. If the dough feels very dry add the water

3.

Return the ball of dough back into the bowl and cover and set aside to rest for 20 minutes

4.

Next prepare the salsa chop all the ingredients and mix with the olive oil and vinegar and season with salt, alternatively you can put everything in a small blender and blend until smooth

5.

Divide the dough into 4 sections and roll each piece of dough into a rough ball. Take a sheet of greaseproof paper and rub lightly with oil. Roll each dough ball as thin as possible, dusting flour on the surface so the dough doesn’t stick the rolling pin

6.

Spread a thin layer of passata all over the surface, followed by the garlic and crumbled feta. Drizzle with olive oil and roll the edges in to make a crust

7.

Lift the sheet of greaseproof onto the preheated tray and bake for 8 to 10 minutes until its beautifully golden and crisp

8.

Finish with a drizzle of the zingy green salsa

Green salsa

1 large bunch of soft herbs; basil, parsley, coriander, chive, mint

1 clove garlic

4 tbsp extra virgin olive oil

1 small shallot

1 tbsp red wine vinegar

That's Food and Drink would like to thank professional chef, foodie influencer and restaurant owner Gabriella Margiotta for allowing us to share some of her simple Italian meals that are perfect for the whole family, also our thanks to Mutti.