Pasta con Ceci

Ingredients

• 1/2 pound macaroni elbows
• 1 can chickpeas, drained and thoroughly rinsed.
• 3 cloves garlic, sliced
• 3 tbs. tomato paste
• 1/4 cup Extra Virgin Olive Oil
• 1 tsp. red pepper flakes

Instructions

1. 1

   Put on a pot of water to boil.

2. 2

   When the water boils, add a handful of salt and the pasta.

3. 3

   Stir the pasta until the water returns to a boil.

4. 4

   Add olive oil and garlic to a cold pan and slowly bring to medium heat.

5. 5

   Allow garlic to slowly soften (around three minutes) but not sizzle.

6. 6

   Add the tomato paste and stir until it blends with the oil.

7. 7

   Raise the heat slightly past medium and add the chickpeas.

8. 8

   Toss in the sauce and allow to simmer.

9. 9

   Add two cups of pasta water to the pan and raise the heat to between medium and high.

10. 10

    Two minutes short of al dente, drain the pasta and add to the pan.

11. 11

    Toss consistently until the pasta has absorbed most of the water.

12. 12

    Distribute the pasta and chickpeas to warm bowls.

13. 13

    Swirl with fresh olive oil and sprinkle with red pepper flakes.

14. 14

    Serve immediately.