"Thunder and Lightning"
Orecchiette with Fried Chickpeas & Black Pepper
Bring a large pot of salted water to a rapid boil. Add pasta and cook until just tender,
about 10 minutes.
Heat oil in a large nonstick skillet. Chop garlic fine and add to pan with chickpeas.
Cook over high heat for 5 minutes, stirring often, until chickpeas begin to pop. Add
sage, chicken broth and cracked pepper. Lower heat and let broth reduce by one-quarter, about 15 minutes.
Drain pasta in a colander. Transfer pasta to a large warm bowl. Add butter and stir.
Add contents of pan (chickpeas and broth) and toss well. Add salt to taste and half
of the cheese. Divide evenly in warm bowls and sprinkle with remaining cheese.
© Rozanne Gold