Thunder & Lightning
Submitted by tymom
Tuoni e Lampi! This rustic Italian classic pairs tender chickpeas with elbow macaroni, garlic, basil, and good olive oil. A hearty vegetarian pasta that’s comfort food at its most elemental.
YIELD
4 servingsPREP
15 minCOOK
90 minREADY
105 minIn southern Italy, they call this dish “Tuoni e Lampi," thunder and lightning. The story goes that the clash of chickpeas and pasta is as bold and elemental as a summer storm rolling over Naples.
It’s peasant cooking at its finest. Dried chickpeas simmered until creamy, elbow macaroni cooked al dente, then everything tossed together in a skillet with crushed garlic, olive oil, fresh basil, and parsley.
No cream. No cheese. Just simple ingredients cooked with care, where each one gets to shine.
Serve it hot with a drizzle of your best olive oil and a crisp green salad on the side. This is the kind of meal that reminds you why Italian grandmothers are the real culinary geniuses.
Kitchen Tips
- Soak your dried chickpeas overnight for the best texture. Canned chickpeas work in a pinch, but the from-scratch version has a creamier, nuttier bite
- Cook the macaroni just until al dente since it will continue softening when tossed with the chickpeas in the skillet
- Use the best olive oil you can afford here. With this few ingredients, the quality of the oil really shows
- Let the garlic sizzle gently in the oil. Golden is good, brown is bitter
Ingredients
Directions
Drain and wash chick peas.
Cook for 50 to 60 minutes, or until tender.
Meanwhile, cook the macaroni in a large pan of boiling water, lightly salted for 10 minutes, or until just resistant to the bite.
Drain.
Sauté garlic in a large skillet in olive oil for a few minutes.
Add cooked, drained chick peas and macaroni.
Mix in the basil and parsley.
Cook over a very low heat, stirring occasionally, til the flavours are absorbed and the mixture is heated through.
Season with salt and pepper and serve hot with a crisp green salad.
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