Tagliatelle with chickpeas
From Giuliano Hazan’s Thirty Minute Pasta.
(Read our interview with Giuliano Hazan.)
One of the restaurants we enjoy going to when we are in Valpolicella, the wine country outside of Verona, is Alla Rosa Alda, in the tiny hilltop town of San Giorgio. One of their specialties is a pasta dish they call “tagliatelle embogonè” in the local dialect. It is homemade egg noodles with a sauce of fresh cranberry beans. When I was growing up, my mother made a soup with chickpeas, tomatoes and rosemary that I loved. Taking inspiration from Alla Rosa Alda’s dish, I’ve adapted that chickpea soup here, into a pasta sauce that is now one of our favorites at home.
Serves 4
Ingredients:
This article appears in Aug 26 – Sep 1, 2009.
