Pasta e Ceci

Pasta e Ceci

Cook Time 20 minutes | Servings 2

Ingredients

5 tablespoons olive oil, divided
3 cloves garlic, peeled and crushed
1 15-ounce can chickpeas, drained and rinsed
½ cup uncooked ditalini pasta
2 cups water
3 tablespoons tomato paste, about half a tube
Kosher salt to taste

Rosemary oil
2 sprigs rosemary, finely chopped
1 clove garlic, minced
¼ teaspoon red pepper flakes

How to Make It

In a large heavy-bottomed pot, heat 3 tablespoons of olive oil until shimmering. Add the garlic and cook, stirring until it becomes lightly browned and fragrant. Stir in the tomato paste and salt and fry for 30 seconds or so. 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, stirring occasionally. The pasta is ready when most of the liquid has been absorbed, about 15 to 20 minutes.

While pasta is cooking, make rosemary oil. Heat 2 tablespoons of olive oil in a small skilled. Add minced garlic, rosemary, red pepper flakes and a pinch of salt. Fry until rosemary and garlic are fragrant, take off the heat.

When pasta is ready, taste to adjust seasoning. Ladle the pasta into shallow bowls, drizzle with rosemary oil.

Chef Notes

You can sub any other small pasta like orzo, orecchiette or small shells. Look for the tomato paste that comes in tubes instead of the small cans. Tubes of tomato paste can be stored on the shelf at first then it in the refrigerator after they're opened. They keep for a long time!