Lagane e Cicciari with Tomato and Chickpeas Sauce

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 cup (240ml) water 1 cup (240ml) water
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 1 can (400g) chickpeas, drained and rinsed 1 can (400g) chickpeas, drained and rinsed
• 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
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish
• Grated Parmesan cheese, for serving Grated Parmesan cheese, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 60g, 6g
• Protein: 12g
• Fiber: 10g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and water. Knead the mixture until a smooth dough forms. Let it rest for 30 minutes.
2. 2.
   On a floured surface, roll out the dough into a thin sheet. Cut the sheet into wide strips to create the lagane pasta.
3. 3.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
4. 4.
   Add the diced tomatoes, chickpeas, dried oregano, and dried basil to the pot. Season with salt and pepper to taste. Simmer the sauce for 20-25 minutes, allowing the flavors to meld together.
5. 5.
   While the sauce is simmering, bring a large pot of salted water to a boil. Cook the lagane pasta for 2-3 minutes, or until al dente. Drain the pasta.
6. 6.
   Serve the lagane pasta with the tomato and chickpeas sauce. Garnish with fresh basil leaves and grated Parmesan cheese.

Treat your ingredients with care...

• Lagane pasta — Ensure that the dough is well-kneaded to achieve the desired texture. If the dough feels too dry, add a little more water. If it feels too sticky, add a sprinkle of flour.
• Chickpeas — If using canned chickpeas, make sure to drain and rinse them thoroughly before adding them to the sauce. This helps remove any excess salt and enhances their flavor.

Tips & Tricks

• For a burst of freshness, squeeze a bit of lemon juice over the dish before serving.
• If you prefer a smoother sauce, you can blend half of the chickpeas with the tomato sauce before adding the remaining whole chickpeas.
• Feel free to add a pinch of red pepper flakes if you enjoy a bit of heat in your dish.
• To make the lagane pasta ahead of time, you can prepare the dough and let it rest in the refrigerator overnight. This allows the flavors to develop and makes the pasta even more delicious.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Serving advice

Lagane e Cicciari is best served hot, allowing the flavors to meld together. Serve it as a main course accompanied by a fresh green salad and crusty bread to soak up the delicious sauce. Don't forget to sprinkle some grated Parmesan cheese on top for an extra savory touch.

Presentation advice

To present Lagane e Cicciari beautifully, place a generous portion of the lagane pasta on a plate and ladle the tomato and chickpeas sauce over it. Garnish with fresh basil leaves and a sprinkle of grated Parmesan cheese. Serve it on rustic dinnerware to enhance the traditional Italian feel.