This dish, originating from the Puglia region of Italy, is a unique combination of crispy fried pasta, al dente boiled pasta, and tender chickpeas.
We learned this recipe from Anna Carmela Perrone at Le Zie Trattoria in Lecce. For this recipe, we use a 9-ounce package of fresh fettuccine, which we cut into 2-inch lengths, with half of it toasted in olive oil, and the other half simmered directly in the sauce. If fresh pasta is not available, you can use an 8.8-ounce package of dried egg pappardelle, which is packaged in nests that are easy to break into pieces.
However, keep in mind that dried pappardelle toasts more quickly than fresh pasta, usually in about 8 minutes. To balance the starches, we add lemon zest and juice and chopped fresh parsley, which lend brightness to the dish. This dish is best enjoyed right away while the sauce is still creamy.
His recipe has all the necessary ingredients for the Crispy Pasta with Chickpeas. Take the paper and pen to write down this deliciousness to make later at home!
Today, our Creative Recipes website is pleased to bring you this wonderful recipe.
YIELDS: 4
TOTAL TIME: 35 mins
Crispy Pasta with Chickpeas Ingredients:
- ¼ cup extra-virgin olive oil
- 9 ounces fresh fettuccine, cut into rough 2-inch lengths
- One 15 ½-ounce can chickpeas, drained, liquid reserved
- 2 bay leaves
- Kosher salt and ground black pepper
- 2 teaspoons grated lemon zest, plus 1 teaspoon lemon juice
- ½ cup lightly packed fresh flat-leaf parsley, chopped
Preparation method:
In a large pot over medium heat, combine the oil and half of the pasta. Stir occasionally and cook until the pasta turns crispy and deeply browned, usually about 12 to 14 minutes. Using a slotted spoon, transfer the browned pasta to a medium-sized bowl and set it aside.
To the remaining oil in the pot, add the chickpeas and bay. Cook while stirring occasionally until the chickpeas become slightly darker and the bay is toasted, typically for around 2 to 4 minutes. Next, stir in the remaining pasta, ¼ cup of chickpea liquid (if needed, add water to supplement), 2 ¼ cups of water, 1 teaspoon of salt, and ¾ teaspoon of pepper.
Bring the mixture to a simmer over medium-high heat, and cook while stirring occasionally until the pasta is heated through and slightly softened, which should take about 2 minutes.
After that, add the toasted pasta and cook while stirring frequently and adjusting the heat as required to maintain a gentle simmer. Continue cooking until the untoasted pasta is al dente, and the sauce lightly clings, usually about 4 minutes.
Remove the pot from the heat, then remove and discard the bay. Add in the lemon zest and juice and parsley, and stir well. Finally, taste the dish and season it with salt and pepper as desired.