Pasta e Ceci
A quick, easy, and comforting dish made with pantry ingredients
Ingredients
- 1 tablespoon extra virgin olive oil plus extra for serving
- ½ small onion chopped
- 1 clove garlic chopped
- 1 (14 ounce) can chopped tomatoes
- 1 sprig fresh rosemary
or
- ½ teaspoon dried rosemary
- Red pepper flakes optional
- 750 milliliters water
- 100 grams short pasta
- 1 (14 ounce) can chickpeas, drained and rinsed
- Parmigiano Reggiano or Pecorino Romano to serve
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a saucepan over medium heat. Saute the onions until they start to soften and become translucent, about 5 minutes. Add the garlic and saute until fragrant, about 1 minute.
- Add the tomatoes, rosemary, red pepper flakes (if using), and the water. Season with salt and black pepper and bring to the boil.
- Once boiling, add the pasta and chickpeas, and cook until the pasta is finished. Adjust the seasoning if necessary. Serve drizzled with extra virgin olive oil and topped with the cheese.