Spicy Chickpeas and Pasta

Like grown-up spaghettios, this dish is quick and comforting. It’s also a whole lot more interesting thanks to a drizzle of rosemary red pepper flake oil. Photo by Addy Cummings

adapted from Smitten Kitchen

| Yield: 2 servings | Time: 20 minutes |

Ingredients

2 tablespoons olive oil

2 cloves garlic, peeled and smashed

3 Tablespoons tomato paste

1 teaspoon kosher salt

Red pepper flakes to taste

1 15-ounce can chickpeas, drained and rinsed

½ cup uncooked ditalini pasta or another small shape

2 cups boiling water

Rosemary oil

2 Tablespoons olive oil

1 clove garlic, peeled and finely chopped

1 teaspoon minced fresh rosemary

Salt and red pepper flakes

Preparation

In a medium-sized pot, heat 2 tablespoons olive oil until it shimmers. Add 2 cloves of smashed garlic and cook until garlic becomes golden and fragrant. Stir in the tomato paste, salt and pepper and cook with the garlic and oil for about 30 seconds. Add the chickpeas, pasta and boiling water, scraping any browned bits from the bottom. Lower the heat and simmer the mixture uncovered until the pasta is cooked, 15- 20 minutes.

Meanwhile make the rosemary oil. Heat 2 tablespoons olive oil in a small frying pan over medium heat with the chopped garlic clove, rosemary, pinch of salt and red pepper flakes. Heat this mixture until sizzling and when garlic just begins to brown.

Ladle pasta and chickpeas into a bowl and drizzle with rosemary oil, serve immediately.