Brothy Pasta with Chickpeas

Ingredients for Brothy Pasta with Chickpeas

• 45ml extra-virgin olive oil, plus more for drizzling

• 1 small onion, finely chopped

• Koshersalt

• 3 garlic cloves, thinly sliced

• 1 sprig rosemary

• 1/4 teaspoons crushed red pepper flakes

• 1 (425g) can chickpeas, drained, rinsed

• 150g whole peeled tomatoes, crushed by hand

• 170g orecchiette or other short pasta

• 2 tablespoons finely chopped parsley

• 3 tablespoons finely grated Parmesan, plus more for serving

• Nymalen svartpeppar

Heat 3 tablespoons oil in a large saucepan over medium. Add onion and season with salt. Cook, stirring occasionally, until onion is beginning to soften, about 5 minutes. Add garlic and cook, stirring occasionally, until onion and garlic are very tender and just beginning to brown around the edges, about 5 minutes. Add rosemary and red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Add chickpeas and tomatoes and cook, stirring occasionally, until tomatoes are slightly thickened, 6–8 minutes.

Add pasta and 950ml water to saucepan. Increase heat to medium-high, bring to a simmer, and cook, stirring occasionally to prevent pasta from sticking, until pasta is al dente, 13–16 minutes, depending on shape. Stir in parsley and 3 tablespoons Parmesan; season with salt. Pluck out and discard rosemary sprig.

Ladle pasta and broth into bowls. Drizzle with more oil, season with lots of black pepper, and top with more Parmesan.

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