Lagane di San Giuseppe with Tomato and Chickpea Sauce

Ingredients

• 250g (8.8 oz) Lagane pasta 250g (8.8 oz) Lagane pasta
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 200g (7 oz) cooked chickpeas 200g (7 oz) cooked chickpeas
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• Salt and pepper to taste Salt and pepper to taste
• Grated Parmesan cheese, for garnish Grated Parmesan cheese, for garnish
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 60g, 8g
• Protein: 12g
• Fiber: 10g
• Salt: 1g

Preparation

1. 1.
   In a large pot, bring salted water to a boil and cook the Lagane pasta according to package instructions until al dente. Drain and set aside.
2. 2.
   In a separate pan, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the canned diced tomatoes, cooked chickpeas, dried oregano, dried basil, salt, and pepper to the pan. Stir well to combine.
4. 4.
   Reduce the heat to low and let the sauce simmer for about 15 minutes, allowing the flavors to meld together.
5. 5.
   Add the cooked Lagane pasta to the sauce and toss gently to coat the noodles evenly.
6. 6.
   Serve the Lagane di San Giuseppe hot, garnished with grated Parmesan cheese and fresh basil leaves.

Treat your ingredients with care...

• Lagane pasta — Be careful not to overcook the pasta, as it should have a slightly chewy texture.
• Canned diced tomatoes — Opt for high-quality canned tomatoes for the best flavor.
• Cooked chickpeas — If using canned chickpeas, rinse them thoroughly before adding to the sauce to remove any excess sodium.

Tips & Tricks

• For a spicier kick, add a pinch of red pepper flakes to the sauce.
• If you prefer a smoother sauce, you can blend the canned diced tomatoes before adding them to the pan.
• Feel free to add other vegetables such as bell peppers or zucchini to the sauce for added flavor and nutrition.
• Serve the Lagane di San Giuseppe with a side of crusty bread to soak up the delicious sauce.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop even more.

Serving advice

Serve the Lagane di San Giuseppe hot, garnished with grated Parmesan cheese and fresh basil leaves. Accompany it with a side of crusty bread and a simple green salad for a complete and satisfying meal.

Presentation advice

To enhance the presentation, arrange the Lagane pasta neatly on a serving platter and spoon the tomato and chickpea sauce over the top. Sprinkle with grated Parmesan cheese and garnish with fresh basil leaves for a pop of color.