Sagne and chickpeas: the recipe for a traditional dish from Abruzzo

ingredients
  • For the pasta

  • Re-ground durum wheat semolina
    350 grams

  • Cascade


    150 grams
    • 17 kcal
  • For the dressing

  • Already cooked chickpeas
    400 grams
    • 120 kcal

  • Tomato puree


    100 grams
    • 21 kcal
  • Tropea red onion
    1/2

  • Extra virgin olive oil
    to taste
    • 0 kcal

  • salt


    to taste
    • 21 kcal
  • pepper
    to taste
    • 79 kcal

Calories refer to 100 grams of product

Sagne and chickpeas it’s a first course tasty and nutritious, typical of Abruzzo tradition. Perfect to serve for a family lunch on a cool fall day, this dish is a real treat comfort food: fresh homemade pasta, prepared with durum wheat flour and the water, then packaged in the form of strips, is cooked directly in the sauce of boiled chickpeas and tomato, so as to absorb all the flavor and release the starch. The end result will be enveloping and super creamy. Find out how to make it perfectly by following our recipe step by step.

How to prepare sagne and chickpeas

knead

For the pasta: arrange the flour and add the water in the center (1). Knead vigorously until the mixture is smooth and homogeneous; form a ball, wrap it in cling film and let stand for 30 minutes.

tear down

After standing time, roll out the dough into a sheet about 1-2 mm thick (2).

to cut

Using a cookie cutter, cut out triangles about 1 cm wide and 5 cm long (3); don’t worry if some are irregular they will be fine too.

to cut

Place the sagne on a floured baking sheet (4) and leave to dry.

add chickpeas

In a low saucepan, brown the chopped onion with a drizzle of oil; add the boiled chickpeas (5) and leave to flavor for a few moments.

add a pass

Pour in the tomato paste (6) and mix well.

Add water

Add 1-2 ladles of hot water, bring to a boil and cook for a few minutes (7). Season with salt and pepper.

add pasta

Gently add the pasta to the chickpea sauce (8).

Add water

Add another 3-4 ladles of water and continue cooking until the pasta is cooked but still al dente (9).

Sagne and chickpeas

Divide the sagne and the chickpeas among individual plates, finish with a mill of pepper and a drizzle of crude oil, then serve immediately (10).

Advice

the dough thickness it is important that, if it is too thin, it does not fall apart during cooking; on the contrary, if it was too thick, it would remain hard and rubbery.

If you want, you can also add some rosemary needles chopped, to make the dish even more flavorful, or enrich the dish with grated Parmesan.

If you prefer, you can omit the tomato make white pasta and chickpeas.

storage

Sagne e this is a dish that must be eaten hot right now; if you have any leftovers, you can keep them for a day in the refrigerator, in a special airtight container. Freezing is not recommended.

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