Giuliano Hazan’s Tagliatelle with Chickpeas

One of the restaurants we enjoy going to when we are in Valpolicella, the wine country outside of Verona, is Alla Rosa Alda, in the tiny hilltop town of San Giorgio. One of their specialities is a pasta dish they call ‘tagliatelle embogonè’, in the local dialect. It is homemade egg noodles, with a sauce of fresh cranberry beans. When I was growing up, my mother made a soup with chickpeas, tomatoes and rosemary that I loved. I’ve adapted it here, taking inspiration from Alla Rosa Alda’s dish, into a pasta sauce that is now one of our favourites at home.

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