Mafaldelle chickpeas and little octopuses

Product combined with the recipe

mafaldelle Scatola 12 cf

Ingredients for 4 people

  • 400 g of Mafaldelle pasta
  • 400 g of boiled chickpeas
  • 8 moscardini (or little octopuses)
  • 1 sprig of rosemary. 40 g of Lard
  • 3 tablespoons of extra virgin olive oil
  • 4 cherry tomatoes
  • 1 clove of garlic
  • chilli
  • parsley


Brown the garlic in oil, and then add chilli, lard, tomatoes and after a few minutes add the boiled chickpeas and cook for about 30 minutes on low heat, turning occasionally. Apart brown in a pan the moscardini in oil with garlic and the rosemary, keeping them pressed with a skimmer, for about 10 minutes. Add the moscardini to the sauce with chickpeas still in cooking. Boil the mafaldelle pasta then drain and add to sauce taking care to leave a few moscardini for decoration. Serve.

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