Italian Pasta with Chickpeas
This recipe comes from The Ultimate Mediterranean Diet Cookbook by Amy Riolo, our February pasta spotlight. She told us that many pastas in Italy feature chickpeas as “chickpeas were once a symbol of rebirth in southern Italy and other areas of the Mediterranean.”
Italian Pasta with Chickpeas
Servings 4 Servings
Ingredients
- 8 ounces 225 g chickpeas, soaked in water to cover overnight and drained
- 1 bay leaf
- 1 clove garlic
- 3 teaspoons unrefined sea salt or salt divided
- 4 tablespoons 60 ml good-quality extra-virgin olive oil
- 1 onion finely chopped
- 1 small chile pepper finely chopped
- ¾ pound 340 g cherry tomatoes, quartered
- 6 fresh basil leaves shredded, or 1 tablespoon (4 g) finely chopped parsley
- Freshly ground black pepper
- 1 pound 455 g cavatelli, or any small gluten-free pasta
- Pecorino Crotonese or Pecorino Romano for serving
Instructions
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Place the chickpeas, bay leaf, garlic clove, and 1 teaspoon salt in a large saucepan, cover with water, and bring to a boil over high heat. Reduce heat to low, and simmer, covered, adding hot water as needed, for 30 minutes. Drain and remove the bay leaf. This step can be done up to a week in advance.
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In a large skillet, heat the olive oil over medium heat. Add the onion and sauté until soft, 3 to 5 minutes. Add the chile pepper, tomatoes, and basil or parsley. Stir in 1 teaspoon salt and black pepper, to taste. Allow to cook 5 minutes.
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Add the cooked chickpeas to the tomato mixture, cover, and simmer for 30 minutes, or until chickpeas are tender.
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Bring a large pot of water to boil over high heat. Season with a teaspoon of salt, add the cavatelli, stir, and reduce heat to medium-low. Allow to cook for about 10 minutes, or until pasta is al dente.
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Drain the pasta and toss it with ladle fulls of the sauce. Garnish with freshly grated Pecorino and serve.
