Pasta e Ceci (A.K.A. "Pasta Cheechada")
Ingredients: 4 Tbsp. of extra virgin olive oil 1 onion, chopped 1/2 to 1 tsp. of crushed red pepper (optional) 3 Tbsp. of tomato paste
1 head (or more!) of fresh garlic, peeled and crushed
1/2 cup of white wine 1 24 ounce can/tetrapak of chopped tomatoes (I prefer San Marzano) 1 big bundle of fresh thyme (I tie it with some kitchen twine) 1 15-ounce can of chickpeas, rinsed 1 Pecorino Romano cheese rind 6 cups of water 2 cups of frozen green peas 1/4 cup pasta of your choice (uncooked) salt and pepper to taste
Heat the oil in a large pot, over medium heat. Add the onions, a sprinkle of salt, and saute until the onions begin to brown. Add the crushed red pepper and tomato paste. Cook until the tomato paste deepens in color (keep stirring the mixture so it doesn't burn). Add the garlic and saute for a minute. Next, add the white wine to deglaze the bottom of the pot. Add the tomatoes and fresh thyme bundle, cooking until the tomatoes are reduced by about half. Next, add your chickpeas, Pecorino Romano rind, and water. Cover and bring to a boil, then reduce to a simmer. After 25 minutes, add the peas and pasta. Cook for an additional 8-10 minutes, until the pasta is al dente. Serve with some nice crusty Italian bread and grated Pecorino Romano cheese. Enjoy!
Photo by Becky Loves Cooking
Recipe by Becky Loves Cooking