Spaghetti with Chickpea Red Sauce
- 3 tablespoons EVOO
- 2 to 3 tablespoons fresh rosemary leaves, finely chopped
- 3 to 4 cloves garlic, chopped or sliced
- 1 Fresno chile, finely chopped or 1/2 teaspoon dried chile flakes
- 1 small onion, finely chopped
- Salt and pepper
- 2 tablespoons tomato paste
- 1/2 cup dry white or red wine
- One 15- to 18-ounce can chickpeas/ceci beans, lightly drained
- 1 cup chicken stock
- One 28- to 32-ounce can San Marzano tomatoes
- 1 pound whole-grain, farro or whole wheat spaghetti
- Freshly grated pecorino, for topping
- Handful fresh flat-leaf parsley leaves, chopped
Heat the EVOO in a Dutch oven or large skillet over medium to medium-high heat. Add the rosemary, garlic, chiles, onions and some salt and pepper. Stir and cook for 5 to 7 minutes. Add the tomato paste, stir 1 minute, and then add the wine. To a food processor, add half of the chickpeas and the stock, and pulse into a fine chop but not a puree. Add the chickpea mixture to the sauce. Add in the tomatoes, breaking them up a little and add the remaining whole chickpeas. Reduce the heat to a simmer, and cook to thicken the sauce, about 20 minutes. Turn off and cool, then store for a make-ahead meal.
Reheat the sauce over medium heat, partially covered, adding a little stock or pasta water to thin, if necessary.
To serve, bring a pot of water to a boil for the pasta. Salt the water, and cook the pasta to al dente. Remove 1/2 cup of the starchy cooking water and add to the sauce, if necessary. Strain the pasta and add to the sauce. Toss to combine for 1 full minute. Serve the pasta in shallow bowls topped with cheese and parsley.
Recipe courtesy Rachael Ray