Wednesday, March 15, 2017
So I've made pasta con ceci before - in fact a link can be found here. The other version is vegetarian - and has happily fed over a dozen people in one go so certainly multiplies well - but when I saw another recipe and knew that I had all of the ingredients sitting around the kitchen, I had to give it a whirl. This one is definitely more savory, more adult, more complex - so I guess which one you use will depend on who you are feeding!
Pasta con ceci
Adapted from Dinner A Love Story
2 tablespoons extra-virgin olive oil, plus more for drizzling (original called for 4 tbs)
3 cloves garlic, peeled and smashed
2 anchovies, chopped
3 tablespoons good tomato paste
1 teaspoon kosher salt
1 1/2 cups cooked chickpeas (or one 15-ounce can, drained and rinsed)
1/2 cup uncooked ditalini pasta (I have subbed 1 cup penne with good results, and I bet shells would work well too)
2 cups boiling water
1 large pinch red pepper flakes, plus additional for serving if desired
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, red pepper flakes and salt and fry for 30 seconds or so. Add the chickpeas, pasta, and boiling 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 to 20 minutes. To serve, ladle the pasta into shallow bowls, sprinkle with crushed red pepper flakes, and drizzle a bit of extra-virgin olive oil on top.