Ditalini with Chickpeas and Garlic-Rosemary Oil

Ingredients

• •1 medium medium onion, quartered
• •1 medium medium carrot, peeled, cut into 1" pieces
• •1 stalk celery stalk, cut into 1" pieces
• •6 cloves garlic cloves, 4 whole, 2 chopped
• •½ cup flat-leaf parsley leaves
• •¼ teaspoons crushed red pepper flakes
• •½ cup olive oil, divided
• •1 to taste Kosher salt
• •2 tablespoons tomato paste
• •2 cans 15-ounce cans chickpeas, rinsed
• •1 pound ditalini or elbow macaroni
• •1 tablespoon chopped fresh rosemary

Cooking Instructions

1. 1.

   Pulse onion, carrot, celery, whole garlic cloves, parsley, and red pepper flakes in a food processor until finely chopped; transfer to a small bowl and set aside. Wipe out food processor bowl and set aside.

   5 min

2. 2.

   Heat 1/4 cup oil in a large heavy pot over medium heat; add reserved vegetable mixture, season with salt, and cook, stirring often, until golden, 8-10 minutes. Stir tomato paste and 1 cup water in a small bowl to combine; add to pot. Cook, scraping up any browned bits from bottom of pot. Bring to a boil, reduce heat, and simmer until liquid has almost evaporated, 5-8 minutes.

   10 min

3. 3.

   Add chickpeas and 2 cups water to pot and simmer for 15 minutes to let flavors meld. Transfer 1 cup chickpea mixture to food processor; purée until smooth, then stir back into sauce to thicken.

   15 min

4. 4.

   Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 1/2 cups pasta cooking liquid. Add pasta and 1/2 cup pasta cooking liquid to sauce and stir to coat. Increase heat to medium and continue stirring, adding more pasta cooking liquid as needed, until sauce coats pasta.

   12 min

5. 5.

   Heat remaining 1/4 cup oil in a small saucepan over medium-low heat; add chopped garlic and rosemary and cook until sizzling stops, about 1 minute. Divide pasta among bowls and drizzle with garlic-rosemary oil.

   3 min