Take the time to really cook the onion and garlic until they’re completely soft—this encourages them to give up all their goodness to the velvety-rich tomato broth.
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- 4 servings
- 3 Tbsp. extra-virgin olive oil, plus more for drizzling
- 1 small onion, finely chopped
- Kosher salt
- 3 garlic cloves, thinly sliced
- 1 sprig rosemary
- ¼ tsp. crushed red pepper flakes
- 1 (15-oz.) can chickpeas, drained, rinsed
- 1 cup whole peeled tomatoes, crushed by hand
- 6 oz. orecchiette or other short pasta
- 2 Tbsp. finely chopped parsley
- 3 Tbsp. finely grated Parmesan, plus more for serving
- Freshly ground black pepper
- Heat 3 Tbsp. oil in a large saucepan over medium. Add onion and season with salt. Cook, stirring occasionally, until onion is beginning to soften, about 5 minutes. Add garlic and cook, stirring occasionally, until onion and garlic are very tender and just beginning to brown around the edges, about 5 minutes. Add rosemary and red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Add chickpeas and tomatoes and cook, stirring occasionally, until tomatoes are slightly thickened, 6–8 minutes.
- Add pasta and 4 cups water to saucepan. Increase heat to medium-high, bring to a simmer, and cook, stirring occasionally to prevent pasta from sticking, until pasta is al dente, 13–16 minutes, depending on shape. Stir in parsley and 3 Tbsp. Parmesan; season with salt. Pluck out and discard rosemary sprig.
- Ladle pasta and broth into bowls. Drizzle with more oil, season with lots of black pepper, and top with more Parmesan.
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