Ingredients (6 servings):
2 tablespoons olive oil
115 g thinly sliced pancetta
1 onion, diced
3 garlic cloves, sliced
1 (450g) can peeled tomatoes (with juice)
1 (450g) can chickpeas, rinsed and drained
2 cups vegetable broth
225 g small pasta
1 1/2 teaspoons chopped parsley
1/8 teaspoon pepper
Preparation:
Heat a medium saucepan over medium heat; add 2 tablespoons olive oil to pan.
Add pancetta; cook over medium heat 5 minutes.
Add diced onion; cook until soft, about 5-7 minutes.
Add garlic to pan; cook about 3 minutes.
Blend tomatoes (with juice) with an immersion blender until smooth. Add tomatoes, chickpeas, and vegetable broth to onion mixture; bring to a gentle boil.
Cook 10 minutes.
In a large pan, cook pasta until al dente (1 minute less than package instructions); drain.
Add pasta to tomato mixture; ladle into 6 bowls. Serve with a splash of olive oil, chopped parsley, and pepper.