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Pasta Con Ceci Recipe

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This recipe for Pasta Con Ceci is from Come for Dinner!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 tablespoons extra-virgin olive oil, plus more for drizzling
3 cloves garlic, peeled and smashed
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
2 cups boiling water
crushed red pepper flakes, for serving
Directions:
Directions:
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. It will pop in the oil like crazy so be prepared!

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.
Number Of Servings:
Number Of Servings:
2-3
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
I can usually make this without going to the grocery store.

 

 

 

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