Italian · medium
Orecchiette with Chickpeas
Hearty cucina povera bowl of pasta, chickpeas, rosemary, and olive oil.
Steps
- 01
Warm olive oil with garlic (and chili if using) until fragrant—don’t brown the garlic hard.
~3 min
- 02
Add tomatoes and simmer into a saucy pomodoro. Season with salt. Tear in basil off heat.
~12 min
- 03
Cook orecchiette al dente, then toss with the sauce and pasta water until coated.
~13 min
- 04
Serve with more basil and cheese if you like.
~1 min
Tips
- Great tomatoes matter more than complicated technique.
- Finish pasta in the sauce for 30–60 seconds.