Lagane e CeciÂ
Pronounced (La-GA-nay eh Cheh-chee)
Wide-noodle fresh pasta in a garlic, oil, paprika broth is traditionally made on St. Joseph’s Day (March 19th) in Altomonte, Italy. Over the years we’ve added tomato sauce as well to make it extra tasty. You may substitute dry pasta too!
1lb. Fresh pappardelle pasta
2 cloves Fresh garlic (halved)
4 Tbsp Extra Virgin Olive Oil
1- heaping TBSP sweet paprika
1- Quart Altomonte’s Tomato Sauce
3 cups Chickpeas (canned or soaked) with water
2 cups pasta water
Grated Parmigiano-Reggiano cheese
Bring a large pot of salted water to a boil. In the meantime in a separate heavy-bottom pan sauté garlic in olive oil over very low heat. When garlic starts to sizzle, cook until it’s just golden. Don’t burn it or walk away. Off the heat and add paprika. Immediately begin to vigorously stir to incorporate paprika into oil. Quickly add 4 cups of Altomonte’s tomato sauce and 2 cups of chickpea water (if you’re using canned chickpeas just use the liquid from the can, if it’s not 2 cups add water). Add chickpeas into sauce. Turn heat on to medium and stir, bring to a simmer and allow flavors to incorporate. Once the pasta is ready al-dente, drain it, reserving 2 cups of pasta water and add it all to the sauce and chickpeas.Serve immediately. Grated parmigiano cheese.
Nonna’s Notes: If using dried chickpeas: Soak chickpeas for 24 hours in water, change water 2-3 times. In clean water boil until soft for about 40 minutes.
