Serves 4
350 g tubes (dry pasta)
200 g chickpeas
a small bunch of arugula
2 bay leaves
extra virgin olive oil
1 clove of garlic, crushed
300 g of tomatoes, dry fillets
pecorino cheese, grated
salt
Soak the chickpeas in cold water for at least 16 hours (if possible change the water a few times). Drain and wash with cold water.
Put the chickpeas in a earthenware pot. Pour cold water to cover them. Add salt and bay leaves. Bring to a boil. Reduce heat and simmer for at least 2 hours. Stir a few times. Once cooked, removed the bay leaves. Drain the chickpeas and keep aside.
Prepare the tomato sauce. Pour a little oil in a saucepan. Add the garlic clove. Let it brown. Add the tomato slices. Add the salt. Continue cooking over medium heat for about ten minutes. Stir occasionally with a wooden spoon.
Pour the boiled chickpeas in tomato sauce. Stir and cook a few minutes.
In a large pot, bring water to boil the water. Add salt and pasta. Stir with a wooden spoon. Add arugula (keep aside a few leaves). Let boil. Drain the arugula and tubes al dente. Pour the pasta into the pan with the tomato sauce and chickpeas. Stir and let thicken. Put the tubes in a hot dish. Garnish with arugola leaves you kept aside and the flakes of pecorino cheese. Serve immediately.
