Garbanzo bean sauce is one of my favorite dishes taught to us by Lorenzo of Le Tre Poiane.
The flavors are simple -- rosemary and garlic. This sauce really hits the spot on a cold winter evening, but it's light enough to be enjoyed in warmer weather too.
I started with dried garbanzo beans as Lorenzo taught us. In a pinch canned garbanzos could be substituted. In that case, I recommend the low-salt variety so that you can better control the seasonings.
To go along with this sauce, we used handmade pasta called "sagne" during our lesson with Lorenzo. The sagne remind me of hearty, short linguine.
I've used several types of pasta when I've prepared this sauce at home. The pasta in the photos is "bucatini," a nice, hearty pasta with a teeny hole down the center -- like a straw.
I've also used linguine broken up into 2-inch pieces to simulate "sagne."
But whatever you do, don't forget the parmesan (or vegan substitute)!
If I wanted to spend more time, I'd go ahead and make sagne, but really any pasta shape is perfectly acceptable and delicious!
ENJOY! - The Recipe Wench