Pasta di Ceci

Aromatic sun-dried tomato, garlic and rosemary pasta with chickpeas, extra virgin olive oil and crushed red pepper flakes.

Difficulty: Easy

Time: 30-35 min

This dish is Vegan

This dish is the epitome of how high quality ingredients can make a simple dish fantastic! The tenderness of the chickpeas combined with al dente penne simmered in a sun-dried tomato sauce pops when accented with crushed red pepper flakes and high quality olive oil. This recipe teaches you how to rehydrate dried ingredients, an awesome technique to use during the winter months. Enjoy this meal with a glass of Italian red wine while curled up with your favorite blanket and Netflix.

Ingredients

Garlic

Chickpeas

Penne pasta

Red pepper flakes

Rosemary

Sun dried tomatoes

Olive oil

Simmer To stew gently below or just at boiling point.

Al Dente Literally to the tooth. Describes the ideal texture of cooked pasta that leaves it with a slight bite, rather than becoming mushy.

Mince To cut a food into very small pieces.

Medium pot

Medium sauté pan

Step 1: MISE EN PLACE

Read though the entire recipe before getting started. Bring 6 cups water, with a pinch of salt, to a boil in a medium pot. Wash and dry all produce. Mince or grate garlic. Drain chickpeas from can and rinse well. Remove rosemary leaves from stem and discard stems; then rough chop. Place sun dried tomatoes in a small bowl and soak in ¼ cup boiling water. Set aside.

Step 2: COOK PASTA

Add penne to boiling water; cook at a rolling boil for 10-12 min until penne is al dente. Reserve 1 ½ cup pasta water, then drain well and set aside. While penne is cooking, begin making the base (Step #3).

Step 3: MAKE BASE

Add sun dried tomatoes, the soaking water they were soaked and a pinch of salt and pepper to a blender or food processor. Pulse until you have created a smooth, soft paste. Note: If you don't have a food processor or blender, simply remove sun dried tomatoes and mince until very fine. Transfer to a bowl and press using the back of a spoon or a mortar until pieces are broken down. Add soaking water and a pinch of salt and pepper to incorporate.

Step 4: FINISH SAUCE

Heat 1 tsp. oil in medium sauté pan over medium heat. Add sun dried tomato paste, garlic, half rosemary and a pinch of salt and pepper. Cook 1-2 min until aromatic; then, add chickpeas and pasta water. Stir to combine and bring to a simmer.

Step 5: FINISH PASTA

Add penne to pan and stir until incorporated. Continue to simmer and stir until sauce has reduced to ¼ and begins to stick to the penne. Remove from heat.

Step 6: PLATE YOUR DISH

Divide pasta di ceci between two bowls. Sprinkle with red pepper flakes and remaining rosemary; drizzle with olive oil.