Recipe adapted from Filippo Berio
PREP TIME COOK TIME
10-12 minutes 20 minutes
1/2 cup pancetta, finely diced
1 lb casarecce pasta or radiatore pasta or similarly shaped pasta
1 can (14 1/2 oz) chickpeas, rinsed and drained
2 tbsp grated Pecorino-Romano cheese
1 red onion, thinly sliced
1 cup small tomatoes, chopped into four equal parts
8 oz kale, stems removed and leaves thinly sliced
1 tsp fresh thyme, chopped
1 tsp fresh sage, chopped
2 large garlic cloves, thinly sliced
2 tbsp Nuvos Extra Virgin Olive Oil or Nuvos' B.S.G or Garlic Olive Oil
Himalayan Salt as per taste
Take a pan and sauté pancetta until browned but not too crispy. Drain on a paper towel–lined plate. In a large pan heat olive oil set over medium heat. try Nuvos' B.S.G or Garlic Olive Oil for an added kick. Add onions, cook until softened. Stir in kale, thyme, sage, and garlic. Cook for 2 to 3 minutes or until kale is wilted. Add chickpeas, tomatoes and pancetta. Sprinkle salt as per taste. Now reduce heat to low.
Boil a large pot of salted water and cook pasta until al dente. Drain and stir into chickpeas-tomatoes-pancetta mixture in the pan. Toss over medium-low heat for about 3 minutes. Make sure the pasta has soaked up most of the sauce but is still very moist. While serving, sprinkle with Pecorino-Romano.
You can also go for sundried tomatoes (1 jar 200ml) instead.