Thursday, March 7, 2013
1 medium onion, quartered
1 medium carrot, peeled, cut into 1 inch pieces
1 celery stalk cut into 1 inch pieces
6 clove garlics, 4 whole, 2 chopped
1/2 cup flat-leaf parsley leaves
1/4 teaspoon red pepper flakes (I used 1/8 teaspoon)
1/2 cup olive oil divided
2 tablespoons tomato paste
1 cup chicken broth (recipe used water)
2 15-ounces cans chickpeas, rinsed (used 1 can chickpeas, 1 can cannellini beans)
1 pound ditalini or elbow pasta
1 tablespoon chopped fresh rosemary
Pulse onion, carrot, celery, WHOLE GARLIC CLOVES, parsley and red pepper flakes in food processor until finely chopped. Transfer to a small bowl and set aside. Wipe out food processor and leave out to use again.
Add chickpeas, cannellini beans and 2 cups water to pot and simmer 15 minutes to let flavors meld. Transfer 1 cup mixture to food processor and puree until smooth, then stir back into sauce to thicken.
Meanwhile, cook pasta in a large pot of boiling salted water, until al dente. Reserve 1 1/2 cups pasta water, when draining. Then add pasta and about half of the sauce and stir to coat. Increase heat to medium and continue stirring adding the rest of the sauce.
Heat remaining 1/4 cup of olive oil in a small sauce-pan over medium lot heat; add chopped garlic and rosemary and cook until sizzling stops about 1 minute. Divide pasta among bowls and drizzle with the infused oil. Enjoy!
Cheri Savory Spoon
Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.
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