PASTA BLANDINA

Instructions:

1. Prepare the Base:

   • In a large pan, heat a splash of extra-virgin olive oil over medium heat. Add the chopped garlic and sauté until golden and fragrant.

2. Add the Ingredients:

   • Stir in the chickpeas, beans, and chopped black olives. Cook for about 10 minutes, allowing the flavors to blend.

3. Add Tomato Sauce and Simmer:

   • Pour in the tomato sauce or fresh tomato purée. Add half a glass of hot water (about 100ml), ensuring not to add too much. Stir well.

   • Simmer the sauce on low to medium heat for 30 minutes, adding more water if necessary to maintain a smooth consistency.

4. Add Basil and Final Touches:

   • If you’d like a hint of sweetness, add the tip of a teaspoon of sugar. (Skip if you prefer a healthier option.)

   • After 30–40 minutes of simmering, add fresh basil leaves and cook for an additional 5 minutes.

   • Remove the sauce from the heat and set aside.

5. Cook the Pasta:

   • Bring a pot of water to a boil. Add the rigatoni and cook for about 10 minutes or until al dente. Drain well.

6. Combine and Finish:

   • Return the pan with the sauce to medium heat. Add the drained pasta to the pan and stir well, cooking for 2–3 minutes to allow the pasta to absorb the flavors.

   • Remove from heat, drizzle with a bit of extra-virgin olive oil, and give a final stir.

7. Serve and Garnish:

   • Plate the pasta, ensuring the sauce is evenly distributed. Top with freshly grated ricotta cheese and garnish with some chopped almond for an authentic Sicilian touch.

Enjoy your meal!