Lagane with chickpeas from Basilicata

Ingredients

For 1 serving

• Durum wheat pasta70 g
• Cooked chickpeas130 g
• Cherry tomatoes80 g
• Garlic1 clove
• Rosemary2 g
• Extra virgin olive oil1 tablespoon
• Chili pepperto taste
• Saltto taste

Contains: gluten,

Method

1. Bring a pan of water to the boil for the pasta.
2. Meanwhile, rinse and drain the cooked chickpeas; wash the cherry tomatoes and quarter them; peel and crush the garlic.
3. In a saucepan, warm the oil over low heat with the garlic, the rosemary sprig and the chilli for 2 minutes, until the garlic is just golden and the oil fragrant; remove the rosemary.
4. Add the chickpeas and cherry tomatoes, season with salt and cook over medium heat for 8 minutes, until the tomatoes have broken down; mash a third of the chickpeas with a fork to thicken the sauce.
5. Salt the water once boiling and cook the durum wheat lagane for the packet time (about 8–10 minutes), until al dente; save a ladleful of the cooking water.
6. Drain the pasta into the saucepan and toss over medium heat for a minute, adding cooking water until the chickpea sauce turns creamy; remove the garlic and serve.