Pasta e Ceci (Pasta with Chickpeas)
Ingredients:
Pasta:
- 1/2 C olive oil
- 8 cloves garlic
- 3/4 C tomato paste
- 4 tsp kosher salt
- red pepper flakes (todo - how much?)
- 4 cans chickpeas
- 2 C or 1 lb ditalini pasta
- 8 C water
Finishing Oil:
- 1/2 C olive oil
- 4 cloves garlic
- 4 tsp rosemary
- salt
- red pepper flakes
Smash the garlic for the pasta; mince the garlic and rosemary for the oil. Drain the chickpeas.
Heat the olive oil until shimmering, then add the smashed garlic and cook until fragrant and just browned. Add the tomato paste, salt, and red pepper flakes and cook for 30 seconds, then add the remaining ingredients, stir, bring to a simmer, and cook until the pasta is done and much of the liquid has been absorbed, ~15 minutes.
While the pasta simmers, heat the ingredients for the finishing oil together; turn off the heat as soon as the garlic starts to change color. Serve the pasta drizzled with the finishing oil.
From Smitten Kitchen - this is scaled up 4x because the base recipe isn't quite enough for the two of us and it makes decent leftovers.
