Ciceri e Tria - Tagliatelle with Chickpeas and Pan Fried Noodles

Yum, yum, yum, yum, yum. I didn't realize how much the added crispness of preparing noodles in this way would add an extra layer of interest to this dish. Just totally yummy -- a lovely combination of stewy flavors, warm pasta, and crispiness.

Ciceri e Tria
The Top 100 Pasta Sauces

10 oz tagliatelle
10 oz chickpeas, dried
1 tsp baking soda
Salt and pepper
1 bay leaf
1 clove garlic, finely chopped
1 onion, finely chopped
1 carrot, finely chopped
1 stick celery, finely chopped
Parsley, finely chopped
8 oz can Italian plum tomatoes
Olive oil

Wash dried chick peas. Put in bowl with plenty of tepid water. Add soda and 1 tsp salt to water. Soak for at least 12 hours.

Drain peas. Put to boil in fresh water. Add bay leaf. Boil 1 hour. Drain. Return to pan. Add chopped vegetables and tomatoes, with their juice. Cover with boiling water and cook for another hour, being careful to not let the pan boil dry.

When chick peas are ready, boil a large quantity of water. Add salt and then HALF the pasta. Cook.

Break the remaining uncooked pasta into short pieces.

When boiled pasta is nearly ready, heat some olive oil in a frying pan. Drain boiled pasta. Turn into a large heated bowl, and add cooked chick peas, which should have absorbed msot of the water and be in a thick, rich sauce. Stir well.

Now, at the last possible moment, fry the short lengths of pasta in the hot oil, stirring all the time with a wooden spoon. It will only take a few minutes for the pasta to swell, crisp, and then turn golden brown. Add this fried pasta and the olive oil to the serving bowl. Mix well and serve immediately while fried pasta is still crunchy.

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