About this recipe:Boiled pasta tossed with chane sauteed with fresh oregano and parmesan. 'Fusilli' or 'corkscrew' pasta is used in this dish that Italian grandmothers still make for their families. It's best if you chill it overnight.
1 (500g) pack fusilli pasta
2 tablespoons extra virgin olive oil
75g oil-cured olives, pitted and chopped
handful minced fresh oregano
handful chopped fresh parsley
1 bunch green onions, chopped
400g safed chane (chickpeas), soaked overnight and boiled or 1 can, drained
Bring a large pot of salted water to a boil, add pasta and cook until al dente. Drain and rinse under cold water. Set aside to chill.
In a large frying pan, heat the olive oil over medium low heat. Add the olives, oregano, parsley, green onions and chana. Reduce heat to low and cook for about 20 minutes. Set aside to cool.
In a large bowl, toss the pasta with the chana mixture. Add the vinegar, grated cheese and salt and pepper to taste. Let sit in refrigerator overnight. When ready to serve, taste for seasoning and add more vinegar, olive oil and salt and pepper if desired.