Smoky Tomato and Chickpea Fried Tagliatelle

1. Create Smoky Tomato Oil

In a medium sauté pan, char the datterini tomatoes over high heat until the skins blister and blacken, about 4 minutes. Let them cool for 5 minutes. Infuse the tomatoes in a blend of 1/2 cup olive oil, tomato paste, chipotle chile flakes, sweet paprika, and 1/2 teaspoon salt for at least 10 minutes.

2. Toast Tagliatelle Nests

In a large, high-sided sauté pan, heat 2 tablespoons of olive oil and toast the tagliatelle nests until golden brown, about 1.5 to 2 minutes per side.

3. Cook Chickpeas

Drain the soaked chickpeas and add them to the pan with fresh water and 1/2 teaspoon of baking soda. Boil and simmer until tender, about 25 to 30 minutes.

4. Combine Ingredients

Stir in the minced garlic to the chickpeas and add the toasted tagliatelle. Cook everything together until the pasta is al dente, which should take 5 to 10 minutes. Squeeze the juice of the halved lemon over the dish.

5. Serve

Serve each portion with a spoonful of smoky tomato oil, sprinkle with fresh parsley, and provide a lemon wedge on the side.