Pasta e ceci with cavolo nero and tomato puree

• 2 tablespoons of Monini Classico Extra Virgin Olive Oil
• 1 100 g piece of smoked pancetta or speck (cut into small pieces)
• 1 French shallot (finely chopped)
• 1 garlic clove (skin on, smashed)
• A few thyme sprigs
• 2 400 g tins of chickpeas (drained and rinsed)
• 1 piece of parmesan cheese or pecorino rind
• 500 ml Mutti Passata
• Water
• Salt for seasoning
• 1 bunch of cavolo nero
• 200 g Pappardelle (smashed with your hands)
• Pecorino and additional extra virgin olive oil to sprinkle on top (optional)

Method

1. Heat up the oil in a medium sized pot and add the pancetta.
2. Cook over medium heat until the pancetta starts to caramelize, then add French shallot, thyme and garlic and cook together for 1-2 minutes.
3. Add the drained chickpeas, cheese rind and stir well. Season with some salt.
4. Add the Mutti Passata and fill the empty bottle with water and add that to the pot as well. Cook over medium low heat for 25-30 minutes or until slightly reduced.
5. Taste for seasoning and adjust to your liking. You will notice that the liquid has reduced a little, add enough water so that you can cook the pasta straight in the pot.
6. Bring to the boil, add the broken pappardelle, a pinch of salt and stir well so the pasta doesn’t stick.
7. Cook over medium-high heat for 3-5 minutes or until the pasta is al dente. You will notice that as the pasta cooks the soup thickens.
8. While the pasta is cooking prepare the cavolo nero by cutting off the middle rib and roughly chopping the leaves.
9. Turn off the heat, add the cavolo nero and allow the residual heat to wilt and cook it gently. Adjust the seasoning to your liking.
10. Let the soup stir for a few minutes before serving, to allow the starch from the pasta to thicken it a little or eat it straight away if you like it a bit soupier.
11. A generous sprinkling of grated pecorino cheese and a drizzle of extra virgin olive oil is highly recommended!