MARITATI WITH ÈBACCALÀ, CREAMED CHICKPEAS, YELLOW DATTERINI TOMATO SAUCE AND MARJORAM PESTO

Serves 4

Blen half of the chickpeas with their liquid and set aside. Prepare the marjoram pesto by blending the marjoram with half of the oil, the almonds, and season with salt and pepper. To prepare the yellow datterini sauce, heat the oil, sauté the tomatoes with the shallots and garlic, cook slowly over low heat and add the Èbaccalà, seasoning with salt and pepper. Mix the yellow datterini sauce into the creamed chickpeas and the whole chickpeas. Cook the pasta in plenty of boiling salted water, drain “al dente” and stir in the sauce (if necessary add some cooking water). Garnish with drops of marjoram pesto (if you prefer, this may be served separately), a fried tomato petal and some fresh marjoram.