Victoria Granof’s Pasta con Ceci Recipe on Food52
"It’s astonishing how much comfort you can derive—fast—out of basic ingredients you’ve used a thousand times. Here are the keys: First, you need to use all of the olive oil—it gives the soup substance and body, carries the other flavors, and makes up for the fact that you’re making an otherwise austere soup without a rich stock. As Granof says, “It’s what’ll make you think you’re on a balcony in Naples when you eat this.” Second, cook the garlic in the oil until it’s actually browned a bit, n..."
INGREDIENTS
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4 tablespoons extra-virgin olive oil, plus more for drizzling
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3 cloves garlic, peeled and smashed
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3 tablespoons good tomato paste
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1 teaspoon kosher salt, or more to taste
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1 1/2 cups cooked chickpeas (or one 15-ounce can, drained and rinsed)
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1/2 cup uncooked ditalini pasta (or another small shape, like macaroni)
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2 cups boiling water
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Crushed red pepper flakes, for serving
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