String Beans and Spaghetti

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String Beans and Spaghetti

Here’s a simple dish based on memories of my Sicilian mother in the kitchen. I hadn’t planned on posting this recipe, so the only photo I have is of the plated pasta. However, the preparation is so straightforward that illustration might appear excessive.

My mother would often serve this dish during Lent, but also during the summer when she preferred the patio to the kitchen. Although she would French her string beans by hand, I use good-quality frozen ones.

Sometimes if they’re on hand, I’ll saute some thinly sliced scallions along with the garlic or add some toasted pine nuts to the sauteed beans.

Ingredients

2 cloves garlic minced
3 tablespoons olive oil
Crushed red pepper to taste
8 ounces French-cut string beans (I used frozen.)
Salt
Freshly ground black pepper
6 ounces spaghetti or linguine broken into 1-inch pieces
Grated Pecorino Romano

Preparation

  1. Bring 6 quarts of water to a boil. When it reaches a boil, add a good amount of salt.
  2. When the water returns to a boil, place the string beans in a sieve and blanch in the water for about two minutes.
  3. When the beans are tender but still crisp, remove them in the sieve and shock in a bowl of iced water. Lift the beans from the water and set aside.
  4. Bring the water used to blanch the beans back to a boil and add the broken pasta. Cook until al dente.
  5. Meanwhile, in a wide skillet, over medium-low heat saute the garlic and crushed pepper until the garlic softens but does not get brown. Then add the drained beans to the pan and saute for two to three minutes.
  6. When the pasta is done, transfer to the skillet and toss with the beans over low heat for about a minute. Season with salt and pepper.
  7. Turn off the heat and add a generous amount of the grated cheese.
  8. Serve on warmed plates along with some grated cheese for sprinkling.

Wine Pairing: Grillo, Greco di Tuffo

 

Twice-Cooked Pork Tenderloin

Twice Cooked Pork Tenderloin

I often find that the Mies van der Rohe maxim “less is more” rings as true for cooking as it does for architecture—especially when choosing a menu for a weeknight meal. This minimalist approach is the foundation for Mark Bittman’s series in the New York Times “Style” section, which is the source of today’s recipe.

But this belief is also at the heart of much Italian cooking, where the emphasis is more on the quality of prima materia (primary ingredients) than on culinary technique. I remember how my mother or aunt would always search for the freshest of vegetables, the best cut of meat, the most recently caught fish. Perhaps that’s why they would flatter or even sometimes flirt with the greengrocer, the butcher, and the fish monger.

This post is one of my go-to recipes for a weeknight supper; it can be made in less than 30 minutes and with a heritage pork loin yields a tasty dish. I did vary from the original recipe adding some fresh rosemary to the pan while browning the roast and substituting chopped sage for the parsley leaves as garnish.

For a vegetable side, I prepared some asparagus roasted with olive oil and Parmigiano Reggiano.

Ingredients

Ingredients

1 boneless pork tenderloin, about 1 pound
Salt and freshly ground black pepper
4 tablespoons butter, extra virgin olive oil, or a combination (I used a combination.)
1/4 cup cream
1 tablespoon Dijon mustard, lemon juice or Calvados, optional (I opted for the mustard.)
Chopped fresh parsley leaves for garnish, optional (I used fresh sage.)

Method

1. Sprinkle meat with salt and pepper. Put a large skillet over medium-high heat; a minute later add 2 tablespoons butter and/or oil. When butter foam subsides or oil dimples, add meat (curve it into skillet if necessary).

Heated Oil with the Pork

Brown it well on all sides, for a total of 4 to 6 minutes. Turn off heat, remove meat from pan, and let it sit on a board.

The Browned Tenderloin

When skillet has cooled a bit, proceed.

2. Cut meat into inch-thick slices. Once again turn heat to medium-high, add remaining butter and/or oil and, when it’s hot, add pork slices to pan.

The Sliced Tenderloin

3. Brown on each side, about 2 or 3 minutes each. Turn heat to low and remove meat to a warm platter.

The Cooked Tenderloin

4. Add 1/2 cup water to pan, turn heat to high, and cook, stirring and scraping, for a minute. Lower heat slightly, add cream and cook until slightly thickened.

Adding Cream to the Sauce

5. Stir in mustard, lemon juice or Calvados, if you’re using them, then taste and adjust seasoning. Serve meat with sauce spooned on top, garnished, if you like, with parsley.

Adding the Mustard
The Finished Sauce

Take your time with sauce. I like my sauce a little thicker so I cooked it a tad longer. If you prefer a thinner sauce, reduce it a bit less.

Wine Pairing: Rhone Rose; Syrah

Garlicky Chicken Thighs with Scallion and Lime

Garlicky Chicken

Our markets in downtown San Diego frequently seem to have extraordinary sales on chicken; for example, today I found bone-in skin-on chicken thighs for 77 cents a pound. Consequently, my plans for a pasta dinner were put on hold and replaced with a dish that caught my eye on the New York Times “Cooking” site: Garlicky Chicken Thighs with Scallion and Lime.

It’s a relatively simple dish to prepare and requires a minimum of ingredients. My only substitution was 2 tablespoons of olive oil for the 1 tablespoon of canola oil. And while the recipe gave the choice of using “a large Dutch oven or a high-sided skillet” for cooking the dish, I opted for my trusty 12″ cast-iron skillet. Sure, it made a mess of my stove, but I think the skillet was a better choice as it allowed for a better reduction of the sauce.

I was also tempted to substitute white wine for the water, but went with the latter to let the flavors of the garlic and scallions to stand on their own. And although the recipe calls for discarding the halved garlic head at the end, I served it with the chicken because it was packed with sweet roasted flavor. Finally, to absorb the sauce, I served steamed Basmati rice.

Ingredients

Ingredients

1 ½ pounds bone-in, skin-on chicken thighs
Kosher salt and freshly ground pepper
1 tablespoon canola oil (I substituted 2 tablespoons of olive oil.)
1 bunch scallions
1 head garlic, unpeeled and halved crosswise
2 cloves garlic, peeled and finely grated
2 tablespoons fresh lime juice, plus 1 lime
1 tablespoon low-sodium soy sauce

Preparation

1. – Season chicken with salt and pepper on both sides.

Seasoned Chicken

2. – Heat oil in a large Dutch oven or large, high-sided skillet over medium heat. (I think the skillet is the better choice.)
3. – Add chicken, skin-side down and cook, undisturbed, until chicken is crisped and the fat has begun to render, 8 to 10 minutes. Using tongs, carefully flip chicken skin-side up. Cook until golden brown, 4 to 6 minutes.

Browned Chicken

4. – Meanwhile, thinly slice two scallions; set aside.

Prepped Garlic and Scallions

5. – Add both halves of the head of garlic, cut side down, and remaining whole scallions to the pot and season with salt and pepper, tossing to coat in the chicken fat.

Adding Garlic and Scallions

6. – Cook until scallions are lightly blistered and browned, about 3 minutes. Add grated garlic and stir a minute or two, but do not brown.

Blistered Scallions

6. – Add lime juice, soy sauce and 1 cup of water. Bring to a simmer and partly cover. Cook until chicken is completely tender and nearly falling apart on the underside and liquid is reduced by three-quarters, 15 to 20 minutes. Discard the halved head of garlic. (I think this step might be tricky for some. Be sure to partially cover the skillet to keep the chicken from drying out; but also allow enough time for the sauce to reduce properly.)

After cooking

7. – Scatter sliced scallion over chicken and using a Microplane or zester, zest lime over. Cut lime into quarters and serve alongside.

Ready to Serve

Wine Pairing: Sauvignon Blanc

Shrimp in Tomato Sauce with Feta

Shrimp in Tomato Sauce with Feta

I really started cooking seriously in the late 70s, always inspired by my Neapolitan aunt’s and Sicilian mother’s cooking, but sparked even more so by the not yet celebrated Julia Child on my local PBS channel. I read and read books by chefs like Elizabeth David and later on Alice Waters who focused on seasonal cuisine; on fundamental cookbooks like the Grammar of Cooking by Carol Braider or The Saucier’s Apprentice by Raymond Sokolov; on the standard cookbooks like The James Beard Cookbook, The Joy of Cooking, The New York Times Cookbook. I consulted huge tomes like the Larousse Gastronomique and the two-volume Gourmet Cookbook as well as tiny books like The Omelette Cookbook by Narcissa Chamberlain. And at the same time subscribed to almost every food magazine there was. I read and experimented; often failing but sometimes blissfully successful.

Perhaps I’m growing nostalgic (I just turned 70), but I think there was a golden age of cookbooks between the mid 80s and early 90s when I saw more serious and scholarly writers like Nancy Harmon Jenkins, Lynn Rosetto Kasper, Fred Plotkin, to name a few, and Paula Wolfert, who introduced today’s recipe in her 1985 cookbook Mediterranean Cooking.

Before I knew it, I had amassed quite a collection of cookbooks, somewhere between two and three hundred. Disaster struck, however, and I lost 90% of my collection in 2012 to a flood caused by Hurricane Sandy.

Finding Wolfert’s recipe online started me thinking about cookbooks and motivated me to make it once again.

For a side dish, I served orzo sprinkled with olive oil and seasoned with fresh mint and lemon zest

Shrimp and Feta Cheese a la Tourkolimano

Ingredients

Ingredients

1/2 cup chopped onion

3 tablespoons olive oil

1 clove garlic, peeled and chopped

2 cups fresh or canned tomato sauce

1/4 cup dry white wine

1/4 cup chopped parsley

Freshly ground pepper and a dash of salt

Pinch of cayenne

1 1/2 to 2 pounds raw shrimp (about 50)

1 cup crumbled feta cheese

Preparation

1.- Preheat oven to 450 degrees. Peel and de-vein the shrimp.

2.- In a skillet cook the onions in olive oil until translucent.

Sweating the onions

3.- Add the garlic, tomato sauce, wine, half the parsley, salt, pepper and cayenne. Simmer, uncovered, for 15 minutes, stirring often. The tomato sauce should be rather thick.

Prepared Sauce

4.- Add the shrimp to the sauce and cook 5 minutes.

Adding shrimp to sauce

5.- Place the cheese in the baking dish.

The cheese

6.- Cover with the shrimp and tomato sauce and set in the oven to bake 10 minutes.

The cooked shrimp

7.- Sprinkle with remaining parsley and serve very hot.

Ready to serve

Makes 4 servings.

Wine Pairing: Syrah, Rose

Kielbasa & Sauerkraut

Kielbasa & Sauerkraut

This is not a Polish joke: What do you do when your husband asks you to make kielbasa? You make it. After five years of marriage, my better half, who is of Polish heritage, asked me for the first time in our relationship to recreate a dish his mother often made: Kielbasa with Sauerkraut.

I admit I was somewhat intimidated to attempt to replicate a childhood memory. But this was the first time he’s ever requested an eastern European meal.

When I agreed, he informed me, most enthusiastically, that he had already found a recipe that reminded him of the original. It was from a 1995 issue of “Bon Appetit” that had been published on the “Epicurious” website.

Although it takes almost two and a half hours to prepare, most of the dish’s cooking time is devoted to a long braise in the oven and the prep is relatively simple. I departed from the recipe only slightly by using chopped onions as opposed to sliced and substituting fennel seeds for the caraway. For the wine, I opted for a California Dry Riesling.

My husband’s only other request was to serve the dish with a boiled potato to which I added butter and dill.

Given that the evening weather was beautiful, we dined on the terrace just as the sun was setting. Maybe it was the lighting, but as I caught a glimpse of my husband’s face as he took his fist taste, he appeared to be aglow with contentment.

Prepped Ingredients

Ingredients

6 smoked bacon slices, cut into 2-inch-wide strips
1 large onion, sliced
1 carrot, chopped
1 2-pound jar sauerkraut, rinsed, drained well
2 cups dry white wine
1 1/2 cups chicken stock or canned low-salt broth
1 tablespoon caraway seeds
4 juniper berries, crushed, or 1 tablespoon gin
1 1/2 pounds kielbasa sausage, cut into 3-inch lengths

Preparation

1- Preheat oven to 300°F. Place bacon, onion and carrot in heavy large ovenproof Dutch oven over medium-high heat. Sauté until onion is tender but not brown, about 5 minutes.

Sauteed Bacon & Vegetables

2- Squeeze as much liquid as possible from sauerkraut. (I placed my drained sauerkraut in a clean dish towel and twisted until the sauerkraut gave up most of its liquid.) Add sauerkraut to Dutch oven. Add wine, stock, caraway seeds and juniper berries.

Adding the drained sauerkraut

 

3- Bring to simmer. Cover tightly, place in oven and bake 1 hour.

After the first hour

4. Add kielbasa to Dutch oven, pushing into sauerkraut.

Adding the kielbasa

6. Cover and bake 1 hour. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring frequently.)

The Finished Dish

Wine Pairing: Dry Riesling, Sauvignon Blanc

Penne with Cauliflower Ragu

Penne with Cauliflower Ragu

Sometimes I find that it’s the end of the week, and I’ve served nothing but meatcentric meals. More often than not this is due to buying what’s on sale at the market, re-purposing leftovers, or just my hankering for a steak.

It’s at times like these that I start to look for a non-meat dish, which usually winds up being pasta or, as my better half bemoans, “all too seldom,” fish. In my search, I came across this recipe from Mario Batali’s cookbook Molto Gusto. Just the word “ragu” made my mouth water.

Except for the frequent stirring of the cauliflower, it’s a relatively simple dish to prepare and, as the recipe points out, it can be made days in advance. I did find, however, that I needed to extend the three cooking times for the cauliflower, especially at the third stage. I’ve given the recipe’s original times, but strongly suggest that you taste the cauliflower for tenderness at each stage.

Ingredients

Ingredients
Serves 6 people

1 medium cauliflower (about 2 pounds)

¼ cup extra virgin olive oil

1 medium white onion cut into 1⁄4-inch dice

3 garlic cloves, smashed and peeled

Maldon or other flaky sea salt

1 ½ to 2 teaspoons hot red pepper flakes

6 tablespoons unsalted butter, cut into 6 pieces

Kosher salt

1 pound pennette

¾ cup freshly grated Parmigiano-Reggiano, plus extra for serving

½ cup coarse fresh breadcrumbs fried in olive oil until golden brown

1 ½ teaspoons minced fresh rosemary

Directions
1.  Halve the cauliflower. Cut off the leaves and reserve them. Cut out the core and reserve it. 2. Cut the cauliflower into small bite-sized florets, reserving the stalks.

Core, stalks & leaves

3. Chop the core, stalks, and leaves. (I used a food processor for this step.)

Chopped core, stalks & leaves

4. Combine the oil, onion, garlic, and cauliflower leaves, stalks, and core in a large pot, season with Maldon salt, and cook over medium heat, stirring frequently, until the leaves are just beginning to wilt, about 3 minutes. (This step took me at least six minutes.)

After 3 to 5 minutes of cooking.

5. Reduce the heat to low and cook, stirring frequently, until the cauliflower leaves are just tender, 18 to 20 minutes. (This step took me at least 26 minutes.)

After 18 to 25 minutes of cooking

6. Add the cauliflower florets, red pepper flakes, and 1 cup water and bring to a simmer over medium-high heat, then reduce the heat to a gentle simmer, cover, and cook, stirring occasionally, until the cauliflower is very soft and almost falling apart, 22 to 25 minutes. (I added about 10 minutes to this step.)

Cooked florets with red-pepper flakes

7. Add the butter, stirring gently until it melts, then season well with Maldon salt and remove from the heat.

Adding the butter

The cauliflower ragú can be prepared up to 3 days ahead. Let cool, then cover and refrigerate; reheat in a large pot over medium-low heat before adding the pasta.

Ragu awaiting cheese and pasta

8. Bring 6 quarts water to a boil in a large pot and add 3 tablespoons Kosher salt. Drop in the pasta and cook until just al dente.

9. Drain the pasta, reserving about 2/3 cup of the pasta water.

10. Add the pasta and 1/3 cup of the reserved pasta water to the cauliflower ragú and stir and toss over medium heat until the pasta is well coated (add a splash or two more of the reserved pasta water if necessary to loosen the sauce).  Stir in the cheese.

Stirring in the cheese

11.  Transfer the pasta to a serving bowl, sprinkle with the bread crumbs and rosemary, and serve, with additional grated cheese on the side.

Bread crumbs and rosemary

As you can see, I opted for big boy breadcrumbs.

Wine Pairing: Sauvignon Blanc, Pinot Grigio

Zucchini Salad

Zucchini Salad

One memory I have about my childhood summers was my aunt planting zucchini at our country house and harvesting vast quantities of them through the season. This routine assured her an adequate supply of zucchini flowers, which she would fry or use to make fritters, frittatas, and even pizza. (In the 50s and 60s, zucchini flowers–not then known as “blossoms”–were hard to come by.)

With the zucchini themselves, she would prepare a variety of dishes: among them, ciambotto, an Italian version of ratatouille; cocozelle (zucchini sauteed with onions and then combined with gently scrambled egg); a simple saute with garlic and oil as a side dish; scapece (fried slices of zucchini marinated with vinegar, garlic, and mint) and this simple salad similar to scapece but not fried.

Ingredients

Ingredients

2 small zucchini
2 cloves garlic
2 sprigs mint
salt
1/4 cup apple cider or white wine vinegar
1 tablespoon oil

Preparation

1- In a 3 quart sauce pan bring water to a boil.

2- Partially peel the zucchini in alternating strips. If the zucchini are very young, you can leave the peel on.

Peeled Zucchini

3- Quarter the zucchini and then slice into 2-inch wedges and thinly slice the garlic.

Prepped Zucchini & Garlic

4- Tear the mint leaves.

Torn Mint Leaves

5- Add salt to the boiling water and slide in the zucchini wedges. Blanch for approximately 3 minutes.

6- When done, place the blanched zucchini in an ice bath.

Zucchini Chillin’

7- Drain the zucchini and transfer to a small serving dish just big enough to hold them in a single layer.

8- Salt the zucchini and then drizzle with the vinegar and oil. Add the garlic and mint leaves.

8- Cover and refrigerate for at least 3 hours stirring once or twice.

Serve as a side dish or with crusty bread as an appetizer or salad.

Served as a salad

I served this as a salad after Mark Bittman’s Deviled Chicken Thighs.

Deviled Chicken Thighs

Wine Pairing: Southern French Rose

Lamb Shanks & Orzo

Lamb Shanks & Orzo

While today’s recipe may not readily be associated with late spring, it turned out to be the perfect dish for a mildly chilly San Diego evening. The real impetus behind it though was an incredible sale on lamb shanks at the supermarket that I couldn’t pass up.

When I started to look for recipes I immediately turned to books for slow cookers, but then I came across one for a slow oven braise by Ina Garten that adds orzo to the dish in the final step. As with the aforementioned sale, I couldn’t pass it up.

One thing I realized after making this dish is just how different lamb tastes when braised in the oven for two and a half hours as opposed to being cooked in a slow cooker for eight. Although I can’t deny the convenience of the latter method, the former yields in my opinion a better textured lamb with deeper flavor.

The recipe is from Garten’s cookbook Barefoot Contessa Foolproof but can also be found on the Food Network’s website. My only variations were substituting olive oil for the recipe’s grapeseed oil and, as I was cooking for two, halving the number of lamb shanks. Note that I did not reduce any of the other ingredients as I figured any left-over orzo would make a good weeknight supper.

The Ingredients Prepped

Ingredients
1 cup all-purpose flour
Kosher salt and freshly ground black pepper
4 lamb shanks (1 to 1 1/2 pounds each)
3 or more tablespoons grapeseed oil (I substituted olive oil.)
2 tablespoons good olive oil
3 cups chopped yellow onions (2 to 3 onions)
2 cups medium-diced carrots (4 to 5 carrots)
2 cups medium-diced celery (3 stalks)
1 tablespoon minced fresh rosemary leaves
3 large garlic cloves, minced
2 (14.5-ounce) cans diced tomatoes, including the liquid
2 cups canned beef broth
1 1/2 cups dry white wine, plus extra for serving
2 bay leaves
2 cups orzo (Use a good quality orzo that will stand up to long cooking.)

Directions

1-Preheat the oven to 325 degrees.

2-Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a bowl and dredge the lamb shanks in the mixture, shaking off the excess.

The Shanks Dredged

3-In a large (13-inch) Dutch oven such as Le Creuset, heat 3 tablespoons of the grapeseed oil over medium-high heat. Add 2 lamb shanks and cook for 10 minutes, turning every few minutes, until browned on all sides. Transfer the shanks to a plate, add more grapeseed oil, and brown the remaining 2 shanks. (Don’t rush this step; make sure to get a good brown on the lamb.)

The Shanks Browned

4-Wipe out the Dutch oven with a paper towel, add the olive oil, and heat over medium to medium-high heat.  (Do not be tempted to skip this step as it really does reduce the amount of fat in the final dish.)

5-Add the onions, carrots, celery, and rosemary and cook for 8 to 10 minutes, until the vegetables are tender. Add the garlic and cook 1 more minute.

Adding the Vegetables and Herbs

6-Add the tomatoes, beef broth, wine, 4 teaspoons salt, and 2 teaspoons pepper. Add the lamb shanks, arranging them so they’re almost completely submerged in the liquid. Tuck in the bay leaves and bring to a simmer on top of the stove.

Lamb Shanks Submerged

7-Cover the pot and place it in the oven for 2 hours, turning the shanks once while they cook.

8-Stir in the orzo and return the lamb shanks to the oven for 20 to 30 minutes, until the orzo is cooked and the lamb shanks are very tender. Discard the bay leaves, stir in 2 to 3 tablespoons of white wine, and taste the orzo for seasonings. Serve hot.

The Finished Dish

Wine Pairing: Pinot Noir

The Dish Finished

Calabrian Chili Pasta

Calabrian Chili Pasta

I know this recipe may offend some traditionalists; nevertheless, I’m posting it for two reasons. First of all, it’s my first encounter with Calabrian chili paste, an unctuous spicy condiment that I see becoming a staple in my pantry. Secondly, the recipe takes an innovative approach to cooking pasta that eliminates using a dedicated pot for its boiling. I admit that I was skeptical about this method, but for someone who cooks at home almost every night, having one less pot to clean seemed most appealing.

This relatively quick and easy recipe is from an episode of Giada DeLaurentiis’s “Giada at Home” that I saw while having breakfast early on a Sunday morning. The finished dish looked so good that immediately after church I made a trip to my local Italian specialty store to look for the chili paste. I was surprised to find there a couple of varieties, both imported and domestic, but chose the imported one from Tutto Calabria.

My only variation on the recipe was using heaping tablespoons of the chili paste, which although quite spicy, is not very hot.

Rather than pairing this dish with a southern Italian red, I opted for a Cerasuolo d’Abruzzo–perfect for a warm spring evening.

Here’s a link to the original recipe and video.

Ingredients

1 pound penne pasta
2 teaspoons kosher salt
1 cup grated pecorino
1 pint cherry tomatoes, quartered
3 tablespoons Calabrian hot pepper paste
1/3 cup chopped chives
1 teaspoon grated lemon zest, from 1 lemon
1 teaspoon lemon juice, from 1/2 lemon
1/3 cup extra-virgin olive oil

In a 10-inch high-sided saute pan, bring 1 inch of water (about 4 cups) to a boil over high heat. Add the penne and the salt.

Pasta with about an inch of water

Cook, stirring often, until the pasta is al dente, about 9 minutes; there should be a little water left in the pan.

The cooked pasta

Sprinkle the pecorino over the pasta; toss to coat. (Work quickly, making sure that the cheese doesn’t clump together and is evenly distributed.)

Add the tomatoes, chili paste, chives, lemon zest, lemon juice and olive oil, and toss.

Wine Pairing: Cerasuolo d’Abruzzo or Sauvignon Blanc

Pasta con Ceci

Pasta Con Ceci

A few years ago, I posted my family’s recipe for pasta with chickpeas, Pasta Ceci. It’s always been one of my favorite dishes passed down to me during my grad-school days from my Sicilian mother.

Recently, however, I came across another version of this dish on the Food52 website, adapted from Victoria Granof’s cookbook, Chickpeas. This recipe seems to have Neapolitan roots, with much of its flavor derived from frying tomato paste in garlic infused olive oil.

What made this dish immediately appealing for a weeknight meal is that it requires only one pot, as the pasta is cooked along with the chickpeas with a minimal amount of water. My only variations on the recipe were sautéing some crushed red pepper flakes along with the olive oil and garlic, adding some chopped rosemary during the last five minutes of cooking, and doubling the amount of pasta.

I also recommend using the imported double-concentrate Italian tomato paste in a tube. I find it has deeper flavor than most canned varieties.

While this may not be the most authentic version of this dish, it is nonetheless most delicious and quite satisfying.

VICTORIA GRANOF’S PASTA CON CECI Adapted from FOOD52

Ingredients

4 tablespoons extra-virgin olive oil, plus more for drizzling
3 cloves garlic, peeled and smashed
3 tablespoons good tomato paste (I used heaping tablespoons.)
1 teaspoon kosher salt, or more to taste
1 1/2 cups cooked chickpeas (or one 15-ounce can, drained and rinsed)
1/2 cup uncooked ditalini pasta (or another small shape, like macaroni) (I used a full cup)
2 cups boiling water (You may need to adjust the amount of water if you add more pasta.)
Crushed red pepper flakes, for serving (I added the crushed pepper to the pasta during the last 5 minutes of cooking.)

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.

Browning the Garlic

Stir in the tomato paste and salt and fry for 30 seconds or so.

Frying the tomato paste

Add the chickpeas, pasta, and boiling water.

Adding chickpeas and pasta
Adding the 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.

Adding the rosemary
The finished dish

Taste and adjust seasoning. To serve, ladle the pasta into shallow bowls, sprinkle with crushed red pepper flakes, and drizzle a bit of extra-virgin olive oil on top.

Wine Pairing: Montepulciano d’Abruzzo