Please reload

Pasta e Ceci

Joanne Rappos 

Olive & Mango

Hamilton, Ontario

~

Instagram: @theoliveandmango | oliveandmango.com

 

INGREDIENTS

1 can (19 oz) chickpeas, rinsed and drained

1 bay leaf
2 garlic cloves, peeled and minced
1⁄2 tsp chopped fresh rosemary, plus more for the finishing oil
1⁄4 tsp red pepper flakes
2 tbsp extra-virgin olive oil, plus more for finishing oil
1 small yellow onion, finely diced

1 cup San Marzano whole tomatoes (about 4-5 tomatoes—approx. half a 796 ml can of whole canned tomatoes), crushed using your hands

Salt and black pepper, to taste
227 g pack of gluten-free fusilli
2 & 1⁄2-3 cups water or vegetable broth, plus more to thin out sauce if needed

Chopped parsley and chili rosemary oil, for garnish
 

Chili Rosemary Finishing Oil

2 to 3 tbsp olive oil
1 clove garlic, peeled and finely chopped

1 tsp minced fresh rosemary
̈Pinch of salt
̈Pinch of red pepper flakes
 

METHOD

  • In a medium heavy-bottomed pot or deep skillet, heat 2 tablespoons of olive oil over medium heat.
     

  • When the oil is hot, add the onions and cook, stirring often, until soft and translucent and just starting to get some color on them.
     

  • Add garlic, chili flakes and rosemary, and cook for a minute until fragrant and then add the tomatoes and paste and then season with salt and cook, stirring occasionally, until the tomatoes have thickened slightly, just a few minutes.
     

  • Add the chickpeas, pasta and broth or water, bring to a boil and then lower the heat to a simmer and cook, stirring frequently to keep from sticking, until the pasta is al dente and the sauce has thickened, approx. 9-12 minutes.
     

     

     

  • Season with salt and black pepper to taste.
     

  • Remove from heat and serve immediately, garnished with chopped parsley and a drizzle of finishing oil.
     

  • Chili Rosemary Finishing Oil​

    • Heat 2 to 3 tablespoons of olive oil in a small sauce pan or frying pan over medium-low heat with garlic, rosemary, a pinch of salt and pepper flakes, until sizzling.
       

    • Remove from heat just as the garlic starts to get a little color on it. Drizzle this over bowls of pasta e ceci and eat it right away.

Share on Facebook
Share on Twitter
Please reload

LATEST
  • Facebook
  • Twitter
  • Instagram
0