Ditalini With Chickpeas and Rosemary Garlic Extra Virgin Olive Oil

Ditalini With Chickpeas and Rosemary Garlic Extra Virgin Olive Oil

Ditalini With Chickpeas and Rosemary Garlic Extra Virgin Olive Oil

Featuring: Garlic Extra Virgin Olive Oil and Rosemary Extra Virgin Olive Oil

Ingredients:

  • 1 Medium onion, quartered
  • 1 Medium carrot, peeled, cut into 1-inch pieces
  • 1 Celery stalk, cut into 1-inch pieces
  • 2 Garlic cloves, 1 whole, 1 chopped
  • 1/2 cup of flat-leaf parsley leaves
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 cup Rosemary Extra Virgin Olive Oil
  • 1/4 cup Garlic Extra Virgin Olive Oil
  • Kosher Salt
  • 1 tbsp tomato paste
  • 2 15-ounce cans of chickpeas, rinsed
  • 1 pound ditalini or elbow macaroni
  • 1 tablespoon chopped fresh rosemary 

Instructions:

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.

Heat 1/4 cup of rosemary extra virgin olive 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.

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.

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.

Heat remaining 1/4 cup of Garlic extra virgin olive 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.

Enjoy! 

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