submitted by Maria Nappi, Altomonte’s Italian Market & Delicatessen
Pasta with chickpeas is a very traditional meal for St. Joseph’s Day (March 19).
Lagane’ is the dialect word for a certain cut of long pasta. You can use Tagliatelle al’uovo here, it’s a long ribbon shaped pasta made with egg, perfect for soaking up all the goodness of this recipe.
Sautee 4 tablespoons Altomonte’s Extra Virgin Olive Oil with 2 cloves whole garlic, and 1 dried red chili pepper just until garlic is golden brown. Add 1 can ceci beans with liquid, stir to incorporate flavors. Cover with a quart of chicken broth and 1 pint of Altomonte’s homemade Marinara sauce.
In the meantime, cook 1 pound of Tagliatelle pasta according to package. Be sure to salt the water.
Drain the pasta and add to ceci bean mixture. Remove cloves of garlic, taste for salt to your liking and serve with a little drizzle of Extra Virgin Olive Oil on top, a little fresh pepper and grated locatelli if you like.