Mondays can be brutal. And after a particularly long day, the last thing we want to do is make a complicated meal for dinner. That's where this genius, simple recipe from Chickpeas by Victoria Granof comes in. Using just a few pantry ingredients, the result is comforting without any of the usual work. Shop the full edition here.
Two things to remember here: First, do not skimp on the olive oil; it’s what’ll make you think you’re on a balcony in Naples when you eat this. Second, don’t wimp out and undercook the garlic. It needs to be toasted to give this dish the right flavor. You’ll get what I mean when you taste it. This is my son’s favorite meal, and one that I make for him once a week. I used to give him Parmesan rinds to teethe on, and when he no longer needed to teethe, I started throwing them in this pasta. -Victoria Granof
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
1 2/3 cups cooked chickpeas (or one 15-ounce can, drained and rinsed)
½ cup uncooked ditalini pasta
2 cups boiling water
Crushed red pepper flakes, for serving
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. To serve, ladle the pasta into shallow bowls, sprinkle with crushed red pepper flakes and dribble a bit of extra-virgin olive oil on top.