Chickpea and tria pasta

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By

Nadia Fragnito

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Are you ready for a flavour and texture sensation? The combination of earthy sauce, thick pasta, buttery chickpeas, rosemary, chilli and crunchy puffy pasta is a Puglian paradise.

The revelation of this sauce is in blending half of the chickpeas into a cream and adding it to the broth. The final act is the fried tria pasta that is sprinkled as a garnish on top. You don’t need to finish with a smattering of cheese when there’s a satisfying texture crunch such as this. Recipe adapted from Matilde Guido.

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