This dish is very rich! Keep the ingredients in your pantry and you will always be minutes away from a fabulous meal. Serve with a green vegetable like steamed broccoli and/or a salad. Don’t forget some crusty bread for mopping up every drop of the sauce.
Pasta con Ceci
Makes 2-3 servings
(Adapted from Victoria Granof’s recipe on Food52)
¼ cup extra virgin olive oil
3 cloves garlic, finely minced or pressed
3 tablespoons canned tomato paste (about ⅓ of a 6 oz. can)
½-¾ teaspoon fine salt
1 ½ cups cooked chickpeas or 1 (15 oz.) can, drained and rinsed
¾ cup small pasta (ditalini, mini penne or small elbow macaroni)
2 ½ cups boiling water
Bring 3 cups of water to a boil; cover and reduce heat to a simmer. (You want this ready and waiting when it’s time to add the pasta.) Warm the olive oil and garlic in a medium pan over low heat, stirring constantly for 1 minute. Add the tomato paste and salt; continue stirring another 30 seconds. Add the chickpeas, pasta, and 2 1/2 cups of the boiling water. Return to a boil, reduce heat, partially cover, and simmer for 10-15 minutes, until pasta is al dente and sauce is thickened.
Serve in shallow bowls topped with finely grated Pecorino-Romano cheese or vegan parmesan, if desired.
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