Name: Ditalini with Chickpeas and Garlic-Rosemary Oil
Yield: Makes 6 servings
Ingredients: 1 medium onion, quartered; 1 medium carrot, peeled, cut into 1" pieces; 1 celery stalk, cut into 1" pieces; 6 garlic cloves, 4 whole, 2 chopped; 1/2 cup flat-leaf parsley leaves; 1/4 teaspoons crushed red pepper flakes; 1/2 cup olive oil, divided; Kosher salt; 2 tablespoons tomato paste; 2 15-ounce cans chickpeas, rinsed; 1 pound ditalini or elbow macaroni; 1 tablespoon chopped fresh rosemary

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Ditalini with Chickpeas and Garlic-Rosemary OilDitte Isager

This version of pasta e ceci (pasta with chickpeas) thickens the sauce with puréed chickpeas, and it's finished with a fresh garlic-and-rosemary oil, which adds great flavor and an even better aroma.

Recipe information

Yield
Makes 6 servings

Ingredients

1 medium onion, quartered

1 medium carrot, peeled, cut into 1" pieces

1 celery stalk, cut into 1" pieces

6 garlic cloves, 4 whole, 2 chopped

1/2 cup flat-leaf parsley leaves

1/4 teaspoons crushed red pepper flakes

1/2 cup olive oil, divided

Kosher salt

2 tablespoons tomato paste

2 15-ounce cans chickpeas, rinsed

1 pound ditalini or elbow macaroni

1 tablespoon chopped fresh rosemary

Preparation

Step 1
Pulse onion, carrot, celery, whole garlic cloves, parsley, and red pepper flakes in a food processor until finely chopped; transfer to a small bowl and set aside. Wipe out food processor bowl and set aside.
Step 2
Heat 1/4 cup oil in a large heavy pot over medium heat; add reserved vegetable mixture, season with salt, and cook, stirring often, until golden, 8-10 minutes. Stir tomato paste and 1 cup water in a small bowl to combine; add to pot. Cook, scraping up any browned bits from bottom of pot. Bring to a boil, reduce heat, and simmer until liquid has almost evaporated, 5-8 minutes.
Step 3
Add chickpeas and 2 cups water to pot and simmer for 15 minutes to let flavors meld. Transfer 1 cup chickpea mixture to food processor; purée until smooth, then stir back into sauce to thicken.
Step 4
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 1/2 cups pasta cooking liquid. Add pasta and 1/2 cup pasta cooking liquid to sauce and stir to coat. Increase heat to medium and continue stirring, adding more pasta cooking liquid as needed, until sauce coats pasta.
Step 5
Heat remaining 1/4 cup oil in a small saucepan over medium-low heat; add chopped garlic and rosemary and cook until sizzling stops, about 1 minute. Divide pasta among bowls and drizzle with garlic-rosemary oil.