FETTUCCINI WITH CHICK PEAS AND CHILLI OIL* (PASTA CON CECI)

Ingredients

250g dried chick peas

water

1.5 to 2 litres chicken stock

4 cloves garlic, smashed

4 sprigs rosemary

3 bay leaves

½ cup tinned seedless tomatoes, chopped

salt

1/3 extra-virgin olive oil

chilli powder

500g good-quality fettuccini

freshly ground black pepper

freshly grated Parmigiano-Reggiano

Directions

Soak chick peas in a generous amount of cold water overnight. Drain and discard soaking water.
Cover chick peas with chicken stock, ensuring there is ample liquid to cover. Add garlic, rosemary and bay leaves, Bring to a boil and reduce heat, Simmer until chick peas are tender, approximately 1½ hours. Add tomatoes and simmer for 30 minutes.
Discard aromatics and season liberally with salt. Allow chick peas to cool in cooking liquid, Drain and reserve liquid. (The result of the lengthy cooking time should be a significant reduction and concentration of the cooking liquid. The ideal result is a sauce-like ratio of chick peas to liquid).
Heat 1/3 cup of reserved cooking liquid with olive oil. Remove from heat and add chilli powder to achieve a spicy oil.
Bring 5 litres of water to a boil with 4 tablespoons salt. Cook fettuccini until al dente and drain well, but do not rinse. Meanwhile, reheat chick peas with remaining reserved cooking liquid. Return fettuccine to pot and toss with chick peas and sauce. Season to taste.
Serve in shallow bowls, passing chilli oil and grated cheese for your guests to add as they please.

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