How to Make Lagane Pasta with Chickpeas - Appetito

Name: How to Make Lagane Pasta with Chickpeas - Appetito
Total time: 70 min
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

appetitomagazine.com

Italian culinary expert, Amy Riolo, shares an ancient lagane pasta with chickpeas recipe from Italy's southern regions.

View full recipe on appetitomagazine.com

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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