- 100 g / 3 ½ oz Malloreddus
- 1 small coffee-cup of chickpeas, soaked and boiled with a piece of kombu seaweed
- 7-8 curly salad leaves, rinsed
- Garlic clove, peeled and mashed
- Ground black pepper
- Sea salt
- Extra-virgin olive oil
Malloreddus is a small pasta shape rooted to the Sardinia island. It’s a little dumpling made of just durum-wheat flour and water, obviously made by hands back then. Sardinians cook them in many ways. This one is of course our style.
Put on the water for the pasta. When it starts to boil add the salt and the malloreddus.
Sauté the garlic clove with some oil. Break the curly salad leaves by hand and place them in the frying pan with the garlic clove. Let them flavor.
Process the chickpeas and add the resulting purée to the frying pan. Add the spices in the preferred quantity.
Drain the pasta al dente (take a side two ladlefuls of water to use in case the pasta would be too dry) and place it in the sauce frying pan.