Chickpeas and Arame “Maltagliati” pasta



(serves 2 as a main course)

200 gr maltagliati pasta

4 ripe tomatoes

200 gr cooked chickpeas

10 gr of arame

1 clove garlic

3 tablespoons extra virgin olive oil

salt, pepper and chilli to taste 



Rich in iodine and many other important minerals, seaweeds in the West are today little known and even less used, although they could worthily appear on every table. Arame, in particular, as demonstrated by the fact that my husband has emerged unscathed from my experiment, have a mild taste, hence suitable to palates not accustomed to the flavour of other types of seaweeds.

First, prepare arame. Soak for 10 min in enough water to cover them. Meanwhile, peel the tomatoes, squeeze them slightly, cut into cubes and set them aside. Peel and chop the garlic, put it with the olive oil in a nonstick pan or, better, a wok, where you will eventually sauté the maltagliati. Sauté until browned. Add tomatoes and let it cook for 5 minutes. Finally, add the chickpeas, and let them cook for 5 min. 

After ten minutes of soaking, place the seaweeds in a small saucepan  with water, and cook them over low heat for 15-20 minutes. They will be ready once all the cooking liquid has been absorbed (therefore, do not use too much water for the soaking). For the preparation of arame I have to thank Chicca66, Veganblog chef, for her advice. 

While the seaweeds cook slowly and the sauce is ready and hot, cook the maltagliati accordingly to their cooking time. When ready, drain and add to tomato sauce along with arame. Add salt, pepper and chilli to taste. Sauté a couple of minutes and serve.

Chef: Isafragola from VeganBlog

  1. Nello 6 August 2010 at 06:24

    Oooohhh pasta is my passion :mrgreen:

    (without it I can’t live :mrgreen: )

  2. EleonoraNW3 6 August 2010 at 14:02

    This is interesting…I can’t stand seaweeds, but maybe because I’ve always had them as a side dish…I should try them out in smaller portions 🙂

  3. Mimì 6 August 2010 at 18:14

    Pasta and chickpeas algae .. What a combination: P

  4. Jasmiez 6 August 2010 at 18:40

    Looks yummy and healthy! I’ve been experimenting new dishes using pasta and seaweed, and most of the times it works really well. I used to share Eleonora’s view (I still do actually, don’t usually like seaweed by itself), but I have to say that well combined with other ingredients seaweed works really well, particularly arame whose flavour is not very strong.

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