Well, it's only been 2 years since I've posted...whoops! Anyhow, life happens and life got busy. I feel as though I'll randomly post when I have the time and have something worthy of posting!
I'll keep it short and sweet today. This recipe is based on Colu Henry's recipe using what I had. It's so unbelievably simple and delicious. It's also plant based if you leave off the cheese but I'm no vegan and I truly believe the Parmesan is necessary. I mean, cheese is life, am I right?
*This is somewhere between a stew and a saucy pasta dish. It will absorb a lot of liquid once it's done cooking but you can always add more water and season accordingly if you prefer it loosened up. Enjoy!
Pasta e Ceci
Serves 4
2 tbsp Olive Oil
1 sweet onion, finely chopped
3 cloves of garlic, finely chopped
2 tsp fresh Rosemary (do not use dried)
1/2 tsp red pepper flakes
Salt & Pepper
1 28-oz can Tomatoes with juice
1 15-oz can Chickpeas, drained
1 cup Ditalini pasta
1 cup fresh flat leaf Parsley, roughly chopped (not curly)
Parmesan for serving
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, stirring occasionally for 3-4 min without getting any colour on it. Add the garlic, rosemary and red pepper flakes and cook for 1 minute and season well with salt and pepper.
Stir in the tomatoes and chickpeas, breaking up the tomatoes with the back of a spoon and smashing about half of the chickpeas.
Add 3 1/2 cups of water and bring to a boil over high heat. Add the pasta and simmer, stirring often so nothing sticks to the bottom of the pot, for about 10 min, or until the pasta is cooked. *If it's too thick for your liking, add another 1/2 -1 cup water and season with salt and pepper taste.
Add the parsley and stir in. Taste and adjust the seasoning to taste. Serve with and extra drizzle of olive oil and freshly grated Parmesan cheese.
