This week on Play Me a Recipe, Genius Recipe Tapes Producer, Amy Shuster cooks an absolutely genius recipe for Pasta con Ceci

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below  before starting the episode.

Recipe
Serves 2

• 4 tablespoons extra-virgin olive oil, plus more for drizzling
• 3 cloves garlic, peeled and smashed
• 3 tablespoons good tomato paste
• 1 teaspoon kosher salt, or more to taste
• 1 1/2 cups cooked chickpeas (or one 15-ounce can, drained and rinsed)
• 1/2 cup uncooked ditalini pasta (or another small shape, like macaroni)
• 2 cups boiling water
   

1. In a large heavy-bottomed pot, heat the olive oil until it shimmers. Add the garlic and cook, stirring until it becomes lightly browned and fragrant. Stir in the tomato paste and salt and fry for 30 seconds or so. Add the chickpeas, pasta, and boiling water. Stir to scrape up any browned bits on the bottom of the pot, lower the heat, and simmer until the pasta is cooked and most of the liquid has been absorbed, about 15 to 20 minutes. Taste and adjust seasoning. To serve, ladle the pasta into shallow bowls, sprinkle with crushed red pepper flakes, and drizzle a bit of extra-virgin olive oil on top.

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Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
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