Ditalini with Chickpeas and Garlic-Rosemary Oil

Ingredients for Ditalini with Chickpeas and Garlic-Rosemary Oil

• 1 medium onion, quartered

• 1 medium carrot, peeled, cut into 1" pieces

• 1 celery stalk, cut into 1" pieces

• 6 garlic cloves, 4 whole, 2 chopped

• 1/2 cup flat-leaf parsley leaves

• 1/4 teaspoons crushed red pepper flakes

• 120 ml olivolja, uppdelad

• Koshersalt

• 2 tablespoons tomato paste

• 2 425g cans chickpeas, rinsed

• 450g ditalini or elbow macaroni

• 1 tablespoon chopped fresh rosemary

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.

Heat 60ml 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 240ml 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.

Add chickpeas and 475ml water to pot and simmer for 15 minutes to let flavours meld. Transfer 240ml chickpea mixture to food processor; purée until smooth, then stir back into sauce to thicken.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 350ml pasta cooking liquid. Add pasta and 120ml 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.

Heat remaining 60ml 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.

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