This unusual dish from the Puglia region of Italy combines pieces of crisp fried pasta, normal cooked pasta and tender chickpeas, in a rich tomato sauce. It is different, and one I will definitely do again. The fried pasta is a touch of genius.
INGREDIENTS
300 g tagliatelle
300g Dried Chickpea
1 teaspoon bicarbonate of soda
Salt and pepper
1 Carrot
1 Celery Stalk,
1 Small Onion,
Can of chopped tomato
1 Garlic Cloves,
1 Bay Leave
Chopped Parsley
Salt & Pepper
Red chilli Flakes To Taste
Olive Oil
METHOD
Place the chickpeas in a large bowl, cover with water by at least an inch and soak overnight.
The next day, drain the water from the chickpeas and place them in a pan with the bay leaf and bring to the boil for one hour.
Meanwhile in a food processor finely chop the garlic, celery, carrot, onion, and parsley
Once chick peas have cooked for one hour drain them and return to the pan, add the chopped vegetables, and the tomatoes. Cover with boiling water and Cooke for another hour, be careful not to let them go dry.
If you are using tinned chick peas, drain them and cook the vegetables in the liquid first, adding the chick peas at the last minute.
Now the chickpeas are ready. Cook half the pasta in salted water. Follow the packet instructions.
Break the remaining pasta into short pieces.
Drain the pasta and turn out into a bowl add the chickpeas, which should have absorbed all the liquid, and be a thick rich sauce.
At the last minute fry the shorter lenghs of pasta. Stirring all the time, until it is crisp and golden brown.
Add the fried pasta and the olive oil to the chickpeas. Serve while the pasta is still crunchy.
Original recipe Diane Seed Best Pasta dishes
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