Ditalini With Chickpeas And Garlic-Rosemary Oil
This flavorful pasta showcases a hearty chickpea sauce with a kick of red pepper flakes, a touch of aromatic rosemary, and a burst of garlicky goodness. The vegetable blend adds a depth of flavor that melds perfectly with the creamy chickpea base. A drizzle of garlic-rosemary infused oil brings it all together, creating a comforting and satisfying dish that's sure to please your taste buds.
— Constant Cookbook
Ingredients
- 1 medium onion, quartered
- 1 medium carrot, peeled, cut into 1-inch pieces
- 1 celery stalk, cut into 1-inch pieces
- 6 garlic cloves, 4 whole, 2 chopped
- 1/2 flat-leaf parsley leaves
- 1/4 crushed red pepper flakes
- 1/2 olive oil, divided
- Kosher salt
- 2 tomato paste
- 2 15-ounce cans chickpeas, rinsed
- 1 ditalini or elbow macaroni
- 1 chopped fresh rosemary
Instructions
- Pulse onion, carrot, celery, whole garlic cloves, parsley, and red pepper flakes in a food processor until finely chopped; transfer to a small bowl and set aside. Wipe out food processor bowl and set aside.
- Heat 1/4 cup oil in a large heavy pot over medium heat; add reserved vegetable mixture, season with salt, and cook, stirring often, until golden, 8-10 minutes. Stir tomato paste and 1 cup water in a small bowl to combine; add to pot. Cook, scraping up any browned bits from bottom of pot. Bring to a boil, reduce heat, and simmer until liquid has almost evaporated, 5-8 minutes.
- Add chickpeas and 2 cups water to pot and simmer for 15 minutes to let flavors meld. Transfer 1 cup chickpea mixture to food processor; purée until smooth, then stir back into sauce to thicken.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 1/2 cups pasta cooking liquid.
- Add pasta and 1/2 cup pasta cooking liquid to sauce and stir to coat. Increase heat to medium and continue stirring, adding more pasta cooking liquid as needed, until sauce coats pasta.
- Heat remaining 1/4 cup oil in a small sauceÂpan over medium-low heat; add chopped garlic and rosemary and cook until sizzling stops, about 1 minute. Divide pasta among bowls and drizzle with garlic-rosemary oil.
Yield
6 servings
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