Pasta ceci
A hearty and flavourful pasta, all cooked in one pot.
YIELDS
4
TO
5
Ingredients
- 1/4 cup good quality extra virgin olive oil
- 4 garlic cloves, lightly crushed
- A couple sprigs of rosemary
- A few pinches of chili pepper flakes
- 2 tablespoons tomato paste
- 3 fresh Roma tomatoes, chopped
- 2 cans chickpeas (15oz each), drained and rinsed
- 1 cup chicken or vegetable stock
- 150gr cheese blend (half grated Parmigiano Reggiano, half grated pecorino romano)
- 10oz cooked tubetti pasta (cook to under 1 minute of package instructions)
- Salt and black pepper, to taste
Directions
- In a large skillet, add olive oil over medium heat.
- Add garlic, rosemary, salt, and pepper. Stir for a few minutes until the garlic softens.
- Add chilli flakes and stir for about one minute.
- Add tomato paste, and chopped tomatoes and cook for about three to four minutes or until tomatoes are soft and tomato liquid is released from the tomato.
- Remove the rosemary sprig.
- Add chicken stock and chickpeas to the mixture.
- Let the liquid reduce on medium heat. We are looking for a thicker consistency here. This should take about five to six minutes or so.
- Add pasta to the mixture and stir it together.
- Add three-quarters of the cheese blend. Stir again, incorporating all flavours. Let cool for another minute.
- Divide pasta among plates and finish with the remaining cheese. Enjoy!
