150 g spaghetti (I used ‘spaghettoni’)
extra virgin olive oil, to taste
250 g cooked chickpeas
1 garlic clove, peeled and halved
1 small red chili pepper, cleaned and minced
a large handful of fresh sage leaves, cleaned and pat dried
freshly ground black pepper, to taste
Cook the spaghetti al dente. In the meantime, heat some olive oil in a heavy-bottomed pan over medium-high heat until hot. As soon as it reaches the right temperature (for frying), fry the sage leaves. After a few seconds, when crisp enough, remove the leaves from the pan and transfer them to paper towels. Sauté the chickpeas in the same pan with the sage flavoured oil, after you’ve added the garlic clove. Drain the spaghetti al dente and sauté with the chickpeas, for less than a minute. Add the chili and toss. Plate the spaghetti, top with the fried sage leaves followed by a sprinkle of black pepper.