Pasta e Ceci

A new recipe for me, and this one is a keeper.  I’ve had me eye on this for a while (it was published by Cook’s Illustrated in November 2015) and finally made it last night.  It is delicious, and will make a regular appearance on our table.  It is a hearty, flavorful dish, that is both inexpensive and quick to prepare. Real winter comfort food.  

I used tubetti pasta rather than the ditalini in the recipe, since I couldn’t find that shape here in Kentucky.  Cook's suggested orzo pasta as another substitute.  I think any small pasta shape will do. Cook's Illustrated seems to think this will take about 30 minutes to put together and with ingredients in your pantry.  It took me a bit longer than 30 minutes, and I had most, but not all, of the ingredients in my pantry.   

Changes to the original recipe:

I suggest you keep the juices drained from the tomatoes and use it to make up part of the two cups of water.  Why throw away that flavor?

Serves 4 generously

Ingredients:

• 2 ounces pancetta, cut into 1/2 inch pieces
• 1 small carrot, peeled and cut into 1/2 inch pieces
• 1 small celery rib, cut into 1/2 inch pieces
• 4 garlic cloves, peeled
• 1 onion, halved and cut into 1 inch pieces
• 1 (14 ounce) can whole peeled tomatoes, drained
• 1/4 cup extra virgin olive oil, plus more for serving
• 1 anchovy fillet, rinsed and patted dry (I think a squirt of anchovy paste will work here too)
• 1/4 teaspoon red pepper flakes
• 2 teaspoons minced rosemary
• 2 (15 ounce) cans of chickpeas (do not drain) I suggest Goya brand
• 2 cups water (add the tomato juice here if desired)
• Salt and pepper
• 1/2 pound ditalini
• 1 tablespoon lemon juice (I used the juice from 1/2 lemon)
• 1 tablespoon minced parsley
• 1 ounce (1/2 cup) grated Parmesan cheese
  

Directions:

1. Process pancetta in a food processor until ground to a paste, about 30 seconds, scraping down side of bowl as needed.
   
2. Add carrot, celery, and garlic and pulse until finely chopped, 8-10 pulses.
   
3. Add onion and pulse until onion is cut into 1/8 inch pieces, 8-10 pulses.
   
4. Transfer mixture to a Dutch oven.
5. Pulse tomatoes in now-empty food processor until coarsely chopped, 8-10 pulses, and set aside.
   
6. Add oil to pancetta mixture and cook over medium high heat, stirring frequently, until fond begins to form on the bottom of the pot, about 5 minutes.
   
7. Add anchovy, pepper flakes, and rosemary and cook until fragrant, about 1 minute.
   
8. Stir in reserved tomatoes, chickpeas, and their liquid, water and 1 teaspoon salt and bring to a boil, scraping up any browned bits.
   
9. Reduce heat to medium low and simmer for 10 minutes.
   
10. Add pasta and cook, stirring frequently, until tender, 10-12 minutes.
    
11. Stir in lemon juice and parsley and season to taste with salt and pepper.
    
    
    
    
12. Serve, passing Parmesan and extra oil separately.