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.


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.


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


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


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


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


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.



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