Tuoni e lampo

Tuoni e lampo is a traditional pasta dish originating from Italy. It’s made with a simple combination of chickpeas and broken pasta pieces or mixed pasta. The chickpeas are soaked, covered with water, and slowly cooked for a few hours. The pasta is cooked separately in boiing water, drained, and it’s then mixed with the chickpeas. In order to enrich the dish, people stir in grated Parmigiano-Reggiano and serve tuoni e lampo (thunder and lightning) with tomato sauce, butter, or oil. The dish is praised for its nutty flavors and the contrast between soft pasta and slightly hard chickpeas.