Pasta and chickpeas
Ingredients
- Serves 2
- 2 T. olive oil
- 2 cloves garlic, peeled and smashed
- 3 T. tomato paste
- 1 t. kosher salt, plus more to taste
- Freshly ground black pepper or red pepper flakes, to taste
- 1 ½ c. cooked chickpeas (from one 15-ounce can, drained and rinsed)
- 1/2 c. (about 2 ounces dry) uncooked ditalini pasta or other small shape pasta
- 2 c. hot water
- To finish
- 2 T. olive oil
- 1 clove of garlic, peeled and finely chopped
- 1 t. minced fresh rosemary
- Salt and red pepper flakes
Preparation
In a large heavy-bottomed pot, heat the olive oil until it shimmers. 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 and most of the liquid has been absorbed, about 15 minutes. To serve, ladle the pasta into shallow bowls, drizzle a bit of olive oil and sprinkle with any of the “to finish” ingredients.
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