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One Pot Cozy Chickpea Pasta

One Pot Cozy Chickpea Pasta

Name: One Pot Cozy Chickpea Pasta
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Italian
Ingredients: 2 tablespoons DeLallo Private Reserve Extra Virgin Olive Oil; 4 cloves garlic, finely chopped; ¾ cup dry white wine; 1 (24-ounce) jar DeLallo Passata Rustica Rich Tomato Puree; 1 (1-pound) package DeLallo Shellbows Pasta; 2 (15.5-ounce) cans DeLallo Chickpeas, NOT drained or rinsed; 1 ½-2 cups water, depending on how soupy you want it; 1 teaspoon salt, plus more to taste; Pinch of chili flakes, optional; Any fresh herb you have—here I have 12-15 leaves of ribboned basil; I’ve also used rosemary and thyme in the winter, but you’ll want to frizzle these in the olive oil at step 1 instead of adding at the end; Shaved parmesan cheese and a drizzle of extra-virgin olive oil, for serving

This one-pot chickpea pasta from @italianenough is inspired by Roman pasta e ceci, with a velvety smooth tomato sauce made creamy using an unexciting secret: not draining the beans.

Shellbows pasta in a creamy red sauce served in a pot

Prep Time

5min
Cook Time

20min
Total Time

25min
Servings

4-6

Recipe Category pasta
Cuisine Italian
Recipe Level Easy

Recipe by: @italianenough

Ingredients

2 tablespoons DeLallo Private Reserve Extra Virgin Olive Oil
4 cloves garlic, finely chopped
¾ cup dry white wine
1 (24-ounce) jar DeLallo Passata Rustica Rich Tomato Puree
1 (1-pound) package DeLallo Shellbows Pasta
2 (15.5-ounce) cans DeLallo Chickpeas, NOT drained or rinsed
1 ½-2 cups water, depending on how soupy you want it
1 teaspoon salt, plus more to taste
Pinch of chili flakes, optional
Any fresh herb you have—here I have 12-15 leaves of ribboned basil; I’ve also used rosemary and thyme in the winter, but you’ll want to frizzle these in the olive oil at step 1 instead of adding at the end
Shaved parmesan cheese and a drizzle of extra-virgin olive oil, for serving

Directions

Heat the olive oil in a medium (3-4 quart) Dutch oven over medium heat. Sauté the garlic until fragrant but not browned, 30 seconds or so.
Deglaze the garlic with ¾ cup of white wine. Turn the heat down to medium-low.
Add the tomato passata, pasta, and undrained chickpeas with their liquid into the garlic and wine, along with salt, pepper, and a pinch of chili flakes. Give everything a good stir. Pour in the water, which should just submerge the pasta and chickpea mixture.
Simmer this (don’t allow to boil too vigorously, or the chickpeas will fall apart) on medium-low uncovered for 20-25 minutes, checking at the 20 minute mark for pasta doneness.
Stir in fresh chopped herbs, and spoon into bowls. Serve with shavings of parm and a drizzle of your favorite olive oil.

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Keywords:

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