Ditalini with Chickpeas and Rosemary Garlic Oil

6 Feb

There a couple of things I learned today while making this recipe. First, I really need to write things down, such as the ingredients needed to make this. In the last three days I have been to the store three times, and none of those times did I buy parsley. Second, I should start saving my pennies and get a real food processor. The one I have is a small three cup one and it had no desire to chop the carrots and celery.

20130205-181802.jpg

I saw this recipe on the Smitten Kitchen, though her version is a slightly adapted one from the original Bon Appetit recipe. I saw Smitten’s post last week and knew immediately that I wanted to make it. She made hers with white beans but since I already had the garbanzo beans, I decided to to go with the original. Minus the parsley, of course.

20130205-182244.jpg

Chopped carrots, celery, onion, garlic and red pepper flakes. Since you made your list, you will have some parsley in there too.

20130205-182451.jpg

The veggies cooking with the tomato paste, water and chick peas.

20130205-182605.jpg

Once it’s cooked for 15 minutes, purée one cup and add it back in. This will thicken the sauce.

20130205-182911.jpg

Add the pasta in and stir until sauce coats the pasta.

20130205-183008.jpg

Heat oil and add garlic and rosemary. Listen to it sizzle!

Dilatini with Chickpeas and Garlic and Rosemary Oil

From Bon Appetit and Smitten Kitchen

1 celery stalk, chopped into one inch pieces
1 carrot, chopped into one inch pieces
1 large onion, chopped into one inch pieces
6 cloves garlic, 4 whole and 2 chopped
1/2 cup parsley
1/4 teaspoon red pepper flakes
1/2 cup olive oil, divided
2 cans garbanzo beans, drained and rinsed
2 tablespoons tomato paste
Course salt
1 lb Dilatini pasta
1 tablespoon rosemary, chopped

Place vegetables, garlic and parsley into food processor and pulse to a fine chop.

Heat 1/4 cup oil in large heavy pot. Add vegetables, season with salt and cook until browned, about 8 minutes. Dilute tomato paste in one cup water and add to vegetable mixture, stirring to scrape up any browned bits. Boil, then reduce to a simmer. Cook until liquid is almost evaporated.

Add chickpeas and 2 cups water to sauce. Simmer for 15 minutes. Transfer 1 cup chickpea mixture to food processor and puree until smooth. Add back to pot and cook until thickened.

While sauce is cooking, cook pasta in a pot of salted water until al dente. Drain pasta, reserving 1 1/2 cup pasta water. Raise heat to medium for sauce. Add pasta and 1/2 cup reserved pasta water to sauce, stirring until sauce coats pasta, using additional pasta water, if needed. Season with salt to taste.

In small saucepan, heat 1/4 cup olive oil. Add chopped garlic and rosemary and cook until sizzling stops.

To serve, drizzle olive oil over each serving pasta.

Also, just to note, this makes a lot of pasta! You can half the recipe if there are just two people and probably still have leftovers. I made the whole recipe and with three of us eating, we had at least another three servings leftover.

(Kanto)

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: