When my sister-in-law Maria calls, and says she’s just made a delicious dish, I run for a pen and paper, especially if it’s pasta dish! When she called me with this recipe many years ago, I listened carefully as she described it, wiped the drool from my mouth, and ran for the nearest writing utensils. As you can see from the picture of this recipe, I grabbed a piece of mail, tore it open and used the envelope to write down her instructions. As with most good Italian cooks, you have to take notes quickly, as they are so excited about the taste of the dish, that they talk quickly and may leave something out in their excitement. Her passion for cooking can be felt over the phone. You can almost taste the flavors and smell the ingredients while she colorfully describes the cooking process.
I am so happy that I was able to get this recipe on paper. We have enjoyed it over and over again. I hope you do too!
1 head savoy cabbage
3 cloves garlic, sliced
1/2 tsp. peperoncino ( red pepper flakes)
1/4/ cup olive oil
1 can of chickpeas (of course you can cook your own)
1 pound orecchiette pasta
1. Bring a large pot of salted water to a boil.
2. Slice cabbage and add to boiling water. Boil for 5 to 7 minutes
3. Scoop cabbage into colander. (do not drain)
4. Add the pasta to this pot of water.
5. In large fry pan, saute the garlic and red pepper flakes in the olive oil.
6. Add cabbage to the fry pan. Saute.
7. Add the chickpeas to the fry pan. Season with salt and pepper, if needed.
8. Add some pasta water to the fry pan (maybe a half cup or so). Cook for 10 minutes, stirring often.
9. Drain pasta, and combine all in the fry pan. Stir to completely combine.
10. Serve with freshly grated Italian cheese.