A few weeks ago some girlfriends and I were sharing our favorite quick weeknight dinners and Susannah sent a link to Smitten Kitchen's Quick Pasta & Chickpeas, or Pasta con Ceci. I had all the ingredients and it looked so delicious that I decided to make it right away. Scrolling through her recipe, I ended up finding an even simpler version from Food52 and instantly got to work. It really is one of the simplest dinners I've ever made with just a few good but delicious ingredients and reminds me of a grown-up version of Spaghetti-o's, the perfect comfort food for a chilly, nostalgic day. I've already made this twice in the last few weeks and plan on always having these easy ingredients on hand for quick but yummy dinners.
Pasta con Ceci
Ingredients
4 Tblsp olive oil
3 cloves garlic, peeled and smashed with side of a knife
3 Tblsp tomato paste {about 1/2 of a 6oz can}
1 tsp salt
1- 15oz can chickpeas, drained and rinsed
1/2 cup uncooked small pasta {ditalini or small macaroni}
2 cups water {can use already boiling water to make the cooking time go faster}
Instructions
1. In large heavy bottomed pot, heat olive oil over medium heat until it shimmers. Add garlic and cook, stirring until it becomes lightly browned and fragrant.
2. Stir in the tomato paste and salt and fry for about 30 seconds, stirring frequently.
3. Add chickpeas, pasta, and water. Scrape up browned bits from bottom of pot, bring to boil, then lower heat to a simmer and cook until pasta is done and most liquid has been absorbed, about 15 to 20 minutes.
4. To serve, ladle into shallow bowls and top with crushed red pepper flakes and/or a drizzle of olive oil if desired.
Serves 2
adapted from food52
xoxo,
stephanie marie
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