Lagane Pasta with Chickpeas

Ingredients

• 8 ounces dried chickpeas, covered in water, soaked overnight, and drained
• 1 bay leaf
• 1 clove garlic, peeled
• 3 teaspoons unrefined sea salt or salt, divided
• 4 tablespoons Amy Riolo Selections or other good-quality extra virgin olive oil
• 1 small yellow onion, finely chopped
• 1 small chile pepper, seeded and finely chopped
• 3/4 pound cherry tomatoes, quartered
• 6 fresh basil leaves, shredded, or 1 tablespoon finely chopped parsley
• Black pepper, freshly ground, to taste
• 1 recipe (roughly 1/2 pound) Basic Grano Duro Pasta Dough
• Pecorino Crotonese, Pecorino di Moliterno, or Pecorino Romano cheese, freshly grated, for serving

Instructions

1. 1

   --- For the Dough ---

2. 2

   Lightly flour your work surface and use a rolling pin to roll out the prepared dough until it is about 1/8-inch thick (or use a pasta machine as directed in the recipe — this setting is usually second to last or last depending upon your machine).

3. 3

   Fold the dough over itself in equally spaced quarter-folds.

4. 4

   With a sharp knife or pasta cutter, slice lengthwise strips of varying lengths, 5-6 inches long, and about 1/4-inch wide. Set aside.

5. 5

   --- For the Chickpeas ---

6. 6

   Place the prepared chickpeas, bay leaf, garlic clove, and 1 teaspoon salt in a large saucepan, cover with water, and bring to a boil over high heat.

7. 7

   Reduce heat to low, and simmer, covered, adding hot water if liquid is absorbed from chickpeas before they are tender, for 30 minutes or until very tender.

8. 8

   Drain and remove the bay leaf.

9. 9

   While the chickpeas are cooking,

10. 10

    In a large skillet, heat the olive oil over medium heat.

11. 11

    Add the onion, and sauté until soft, 3-5 minutes.

12. 12

    Add the chile pepper, tomatoes, and basil or parsley.

13. 13

    Stir in 1 teaspoon salt and black pepper to taste.

14. 14

    Allow to cook 5 minutes.

15. 15

    Add the cooked chickpeas to the tomato mixture, cover, and simmer for 30 minutes, or until chickpeas are tender.

16. 16

    --- To Serve ---

17. 17

    Bring a large pot of water to boil over high heat. Season with a teaspoon of salt, add the lagane, stir, and reduce heat to medium-low.

18. 18

    Allow to cook for about 10 minutes, or until pasta is al dente.

19. 19

    Drain the pasta, and toss it with ladles of the sauce.

20. 20

    Garnish with freshly grated Pecorino cheese and serve.