Fried Tagliatelle With Chickpeas and Smoky Tomatoes

By Yotam Ottolenghi · cooking.nytimes.com

10 hrs 45 min (mostly soaking)4 servings

Crispy fried pasta nests simmered with tender chickpeas in a smoky tomato oil infused with chipotle and paprika.

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prepSoak 1 cup / 200 g dried chickpeas 8 to 24 hours in plenty of cold water with ½ teaspoon baking soda
250 g datterini or cherry tomatoes	Char tomatoes, stir in spices & oil, simmer 15 min		Squeeze lemon, pour smoky oil, garnish & serve
120 ml olive oil
1 tablespoon tomato paste
2 ½ teaspoons chipotle chile flakes
1 ½ teaspoons sweet paprika
½ teaspoon kosher salt
2 tablespoons olive oil	Fry tagliatelle nests 1 ½–2 min per side until golden
8 dried tagliatelle nests
200 g dried chickpeas, soaked 8 to 24 hours	Boil chickpeas with baking soda, skim, cover 10–15 min	Add garlic, nestle pasta, cover until tender 5–10 min
½ teaspoon baking soda (bicarbonate of soda)
1 liter water
2 garlic cloves, minced
1 lemon, halved
1 tablespoon roughly chopped fresh parsley
1 lemon, cut into 4 wedges

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