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Paste E Ceci - Pasta with Chickpeas

Author: Christopher Kosovich

Ingredients

  • 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

Instructions

  • 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.