An example of Cucina Povera, Pasta with Tomatoes and Chickpeas inspired by one of my favorite test kitchens. The brothy pasta is served in bowls with spoons.
Paste E Ceci - Pasta with Chickpeas
Author: Christopher Kosovich
- 3 Tbsp. extra-virgin olive oil, plus more for drizzling
- 1 small onion, finely chopped
- Kosher salt
- 3 garlic cloves, thinly sliced
- 1 sprig rosemary
- ¼ tsp. crushed red pepper flakes
- 1 15-oz. can chickpeas, drained, rinsed
- 1 cup whole peeled tomatoes, crushed by hand
- 6 oz. Calamarata Pasta or orecchiette or other short pasta
- 2 Tbsp. finely chopped parsley
- 3 Tbsp. finely grated Parmesan, plus more for serving. For a different texture, shave Parmesan in flakes rather than grating it.
- Freshly ground black pepper
- Heat 3 Tbsp. oil in a large saucepan over medium.
- Add onion and season with salt.
- Cook, stirring occasionally, until onion is beginning to soften, about 5 minutes.
- Add garlic and continue to cook, stirring occasionally, until onion and garlic are both very soft and just beginning to brown around the edges, 5–6 minutes longer.
- Add rosemary and red pepper flakes and cook, stirring, until fragrant, about 30 seconds.
- Add chickpeas and tomatoes and cook, stirring occasionally, until tomatoes are slightly thickened, 6–8 minutes.
- Add pasta and 4 cups water. Increase heat to medium-high, bring to a simmer, and cook, stirring occasionally to prevent pasta from sticking, until pasta is al dente, 13–16 minutes depending on shape.
- Stir in parsley and 3 Tbsp. Parmesan; season with salt.
- Divide brothy pasta between bowls. Drizzle with more oil and top with Parmesan and black pepper.