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Pronunciation: pa-par-DAY-lay
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| Pasta with Chickpea Sauce A web-exclusive recipe from Italian Cooking and Living Recipe from Signature Pasta published by The Italian Table | |
| 1 15-ounce can | chickpeas, drained and rinsed |
| ½ cup | extra-virgin olive oil from Liguria |
| 1 | dried chili pepper, crumbled |
| 2 | garlic cloves, chopped |
| 1 | onion, minced |
| 1 tablespoon | minced Italian parsley |
| 12 | basil leaves, torn |
| 1 | bay leaf |
| 3 | tomatoes, peeled, seeded, and chopped |
| * salt and freshly ground black pepper | |
| 1 pound | pappardelle or lasagna pasta |
Place all but 1/4 cup of the chickpeas in a food processor; add 1 cup of water and process until smooth. Heat the olive oil with the chili and garlic in a 1-quart saucepan. Add the onion, parsley, basil, and bay leaf; cook, stirring, about 5 minutes over medium heat. Add the whole chickpeas, puréed chickpeas, tomatoes, salt, and pepper; bring to a boil and simmer, covered, for 30 minutes, stirring every 10 minutes. You may need to add a little water as the sauce cooks if the liquid reduces too much. Discard the bay leaf. When you are ready to serve, transfer the hot chickpea sauce to a heated bowl large enough to accommodate 1 pound of cooked pappardelle or lasagne. Dilute with 1/4 cup of the pasta cooking water, and fold in the pasta.
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