There pasta And chickpeas at the Neapolitan it’s a typical meal from the Kitchen Neapolitan, a first course made with simple ingredients, “poor” but rich in taste. The traditional recipe includes lagane (fresh pasta from Campania which resembles tagliatelle, but a little shorter) but it is also possible to replace them with the so-called “mixed pastaa”, the remainder of the various types of pasta used for other preparations.
Let’s talk about one recipe succulent which, in the area, is known pleasantly as “Lights and thunder” (lightning and thunder), a clear reference to what happens after tasting it: after all, more or less the same happens with the Neapolitan pasta and beans. The fantastic Neapolitan-style pasta and chickpeas begin to be prepared from day Before, when you soak the chickpeas in water for 24 hours. After this period of time they are boiled with oil, salt, chopped tomatoes and a clove of garlic.
Tasty and creamy, economical and appreciated by adults and children, Neapolitan pasta and chickpeas is defined as “spot on” precisely because, once the dish is completed, the ingredients I am entangled between them in a sort of vice. A real treat that is literally impossible to give up…!
Speaking of preparation, it is worth highlighting theimportance from the cooking: whatever the type of pasta, it must be cooked directly in the legumes, as if we were talking about a soup or soup. Only in this way, in fact, does the pasta retain the starches and then release them into the pan during cooking. Do you want to bring pasta to the table and chickpeas soft and enveloping Neapolitan style? Let’s find out together how to prepare it respecting tradition!
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