Pasta e Ceci (Pasta and Chickpeas)

DmentD
  • 4 TBS olive oil
  • 4 cloves garlic (minced)
  • 6 TBS tomato paste
  • 2 TSP kosher salt, plus more to taste
  • Freshly ground black pepper or red pepper flakes, to taste
  • 3 C cooked chickpeas (or 30 OZ canned) (drained and rinsed)
  • 1 C (4 ounces or 110 grams) uncooked ditalini pasta (or another small shape like annelini)
  • 4 C water

Finishing Oil (optional):

  • 3-4 TBS olive oil
  • 2 cloves of garlic (finely minced)
  • 2 TSP fresh rosemary (minced)
  • Salt and red pepper flakes
  1. In a medium-large heavy-bottomed pot or deep saute pan, heat the olive oil until it shimmers.
  2. Add the garlic and cook, stirring until it becomes lightly, barely browned but very fragrant.
  3. Stir in the tomato paste, salt, and pepper and cook them with the garlic for 30 seconds or so.
  4. Add the chickpeas, pasta, and water. Stir to scrape up any browned bits on the bottom of the pot, lower the heat, and simmer until the pasta is cooked and a lot of the liquid has been absorbed, about 15 to 20 minutes.
  5. Taste and adjust seasoning and ladle into bowls.

Make the finishing oil:

  1. Heat the olive oil in a small sauce or frying pan over medium-low heat with the garlic, rosemary, a pinch or two of salt and pepper flakes, until sizzling.
  2. Pull it off the heat as soon as the garlic starts taking on color.
  3. Drizzle this over bowls of pasta e ceci and eat it right away.

Yields 4 servings.

https://smittenkitchen.com/2017/10/quick-pasta-and-chickpeas-pasta-e-ceci/