Spaghetti with chickpeas, anchovies and rosmary

[@hansfranklin5070]

Never would've thought to mash the garbanzo beans! A great idea to thicken the sauce! Makes sense...I mash about 1/3 of the canelli beans when I make fazool!

[@stuart207]

I love anchovies and chickpeas, will definitely try 👍

[@wilfred_ho]

I use hummus as a pasta sauce when I'm feeling lazy, but there are so many wonderful things in this recipe that I feel motivated to try harder.

[@spoudaois]

This is phenomenal!

[@ksjazzguitaryt]

Looks goo, I'll definitely try it, but I will probably put a little Italian parsley on top for color.

[@AceAzzameenMNans]

great video. get rid of the bad music and use the original audio

[@jameslewis2476]

Loved the music. Where can I find it?

[@SimonaMannelliTuscanity]

La Mejor De Todas lucho aquilar

[@Lividbuffalo]

Mute it or listen to any song of your choice, instead?

[@roadtrip2943]

If im opening an anchovy tin half is going into this dish the other half for cheese puzza slices

[@abbracia]

What is she adding with the ladle at 2:14 ?

[@8nansky528]

Different & great

[@TheJasonb08]

Looks yummy !

[@williamshaw4943]

would help if wee got the ingredients have 2 gess but looks good

[@johncollins6415]

Looks awesome and easy. Curious why not a wooden spoon instead of regular fork and spoon?

[@talyua1399]

I haven't seen anyone using a wooden utensils in a professional kitchen.

[@TheGoodChap]

Wooden spoon is better for non stick pan, if you have a metal pan a normal fork won't damage it

[@georgehamolsky615]

Marvelous

[@jepolch]

You really should show the name of the ingredient on the screen as you put it in the pan. Otherwise, why should we watch the video? Just skip to the comments to see the recipe.

[@JMF-xs2in]

Can you substitute anchovy paste for the anchovies?

[@profilen5181]

Yeah I mean go ahead, nothing is gonna explode

[@robbieevans6536]

So it's chickpeas, anchovies, rosemary,.....(pureed garlic?)... (crushed red pepper?)...pasta water... and then in the end (some liquid? maybe oil?)

[@SimonaMannelliTuscanity]

water to cook the pasta

[@ksjazzguitaryt]

To *finish* cooking the pasta. I assume you mean the clear liquid in the plastic container with the blue top at 3:10. It's very common in Italian cooking to *almost* cook the pasta and then add it to the pan to finish cooking, swirling it around to release more starch, to marry the pasta to the sauce. That doesn't look like oil but looks like water. I usually use more pasta water for that. And don't overcook the pasta - it should be al dente, not mushy.

[@inescece4707]

Buonissimo 😊❤

[@Mariscomedy10]

❤❤❤❤❤ 0:07

[@emmetodowd356]

Ha questo piatto un nome proprio in Italiano? Vorrei trovarlo quando torno in Italia in Ottobre.

[@jamesmcinnis208]

Pasta al acciuga, rosmarino e ceci.

[@55ghalib]

Отлично

[@FrankM-e3k]

what is the 2nd ingredient the orange colored paste you put in

[@SimonaMannelliTuscanity]

dried tomato

[@cynthiakeller5954]

I didn't see the second orange paste. Where is it? The only orange colored thing I saw was chili pepper flakes.

[@8nansky528]

You never write it in the description ... & what's this bottle at the end you put some cold water or what ????

[@yacineoubaiche7923]

Crushed red peppers

[@NikephorosAer54]

What kind of "oil" is that ? No color at all ? Dimitri.

[@SimonaMannelliTuscanity]

water to cook the pasta

[@billbest9483]

CECI

[@SimonaMannelliTuscanity]

si

[@johnshaw5277]

1:33 zWhat the hell a recipe with no ingredients who put this on the KZbin.

[@Lividbuffalo]

Too dry