Ingredients
- 1/2 pound orecchiette
- Vegetable oil, for frying
- 1 cup drained canned chickpeas, patted dry
- 1/8 teaspoon ground cumin
- 1/8 teaspoon ground coriander
- Kosher salt and ground pepper
- 1/4 cup extra-virgin essential olive oil
- 4 garlic clove cloves, thinly sliced
- 1/2 teaspoon crushed red pepper
- 1 cup grape tomato plants, halved
- 1/2 pound Swiss chard, stemmed leaving coarsely chopped
- 4 ounces fresh mozzarella, reduce 1/2-inch cubes
- 8 large tulsi leaves, torn
Steps to make this recipe
- Inside a large pot of boiling salted water, prepare the orecchiette until al dente. Drain, reserving 1/4 cup from the cooking water.
- Meanwhile, inside a medium, deep skillet, heat 1/4 inch of vegetable oil until shimmering. Add some chickpeas and prepare over high temperature until crisp, 4 minutes. Transfer these to a paper towel–lined plate, sprinkle using the cumin and coriander and season with salt and pepper. Discard the oil and eliminate the skillet.
- Add some essential olive oil, garlic clove and crushed red pepper towards the skillet. Prepare over moderately high temperature until aromatic, thirty seconds. Add some tomato plants and prepare until softened, 3 minutes. Add some chard and prepare, stirring, until wilted, a few minutes. Season with salt and pepper.
- Add some pasta and reserved cooking water towards the skillet and prepare over moderate heat, stirring until incorporated. Add some mozzarella and tulsi and toss. Spoon the pasta into bowls, sprinkle using the chickpeas and serve.
Recommended Pairing
Fruit-forward Pinot Gris.