Serves: 4
Total Calories: 615
1 In a large saucepan combine the 3 tablespoons olive oil and the onion, celery, and garlic. Cook over medium heat until softened, about 5 minutes. Add the chickpeas, tomato, parsley, and water. Season to taste with salt and pepper. Bring to a simmer and cook 30 minutes.
2 Set out a tray covered with paper towels. In a large skillet, heat the remaining 1/2 cup oil over medium heat. Add one fourth of the pasta and cook, stirring, until it blisters and begins to brown lightly, about 4 minutes. Remove the pasta with a slotted spoon and drain it on the tray. Repeat with another quarter of the pasta.
3 Bring at least 4 quarts of water to a boil. Add 2 tablespoons of salt, then the rest of the pasta. Stir well. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Drain the pasta, reserving some of the cooking water.
4 Stir the boiled pasta into the simmering sauce. Stir in some of the cooking water if the pasta seems dry. It should resemble a thick soup.
5 Add the fried pasta to the pan and stir. Serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Crisp Pasta with Chickpeas, Puglia Style recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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