This comforting recipe blends the heartiness of Italian tradition with the nutritional power of the Mediterranean diet. Creamy, satisfying, and full of flavor—this is a dish you’ll love all year round.
Ingredients
2 cups cooked Agros tis Pindou Medium Chickpeas
300g Pennes from Ergastiri tis Eirinis
3 tbsp high-quality olive oil
3 garlic cloves, minced
Grated Myrovolos Organics Organic Rosemary
¼ tsp chili flakes (optional, for heat)
2 tbsp tomato paste (for depth of color and flavor)
120 ml Aithra Spirits Organic Dry White Wine “Vorras”
~950 ml broth
55g grated Parmesan cheese
Salt & pepper
(Optional) fresh parsley or a drizzle of olive oil for serving
Instructions
In a large pot, heat the olive oil, garlic, and rosemary with a pinch of salt, creating a flavorful base—cook until softened (~5 minutes). Add chili flakes and tomato paste, stirring well. Deglaze with white wine (or some broth), and let the alcohol evaporate for about 2 minutes.
Add 1 cup of the chickpeas and about 1 cup of broth. Use a fork or potato masher to lightly mash the chickpeas for a creamier texture. Add the remaining chickpeas and broth, then bring to a boil.
Add the pasta and cook, stirring frequently, until al dente and the sauce has thickened slightly. Remove from heat, stir in the grated Parmesan vigorously, and adjust seasoning with salt and pepper.
Serve with an extra drizzle of olive oil and a sprinkle of fresh parsley or rosemary, if desired.
