Nonna Lau's Pasta e Ceci (Pasta & Chickpeas)

So I’ll admit that I don’t have a Nonna Lau. But for the sake of make-believe let’s pretend I do, because if Nonna Lau was real she would make me this dish.

The truth is my actual friend Lau, who is not a grandmother but is my bandmate, cooked me this dish a while back and it blew me away. With only a few ingredients, this is Italian cooking at it’s best. Traditionally a Roman classic, pasta a ceci is essentially made from sauteing garlic in oil, adding tomato paste, chilli flakes, chickpeas, pasta and water and then cooking this pile of yum until the liquid turns to an insane tomato gravy. Regional purists will doctor it up with their own favourite herb blend but my fav is finishing it with a mix of diced parsley, olive oil, garlic and parmesan cheese.

SERVES: 4

COOKS IN: 20 min

INGREDIENTS

• 3 peeled garlic cloves, smashed

• 1 small can of tomato paste (3-5 tbsp)

• 3 tbsp of olive oil

• Pinch of kosher salt

• Pinch of black pepper

• Pinch of chilli flakes

• 1 large can of chickpeas, drained and rinsed (1-2 cups)

• 1-2 cups of annelini pasta (they look like spaghetti-O’s) or something small like it.

• 2-4 cups of water (depending on how much pasta and more water equals more gravy)

• A pile of freshly grated parmesan or pecorino cheese

*Optional - an oil emulsion of a handful of diced parsley, minced garlic, chilli flakes, salt, pepper and a spritz of lemon juice.

INSTRUCTIONS

1. Heat a heavy-bottomed pot on medium heat, add olive oil.

2. Add the crushed garlic and let it simmer and almost toast. You want one side to brown and it to smell nutty.

3. Then add the tomato paste and chilli flakes. Stir and let this simmer for up to a minute. You want that oil to absorb all the tomato flavour. (You can also add a pinch of dried oregano if you want.)

4. Add the chickpeas, pasta, and water.

5. Bring to a rolling boil and cook with the lid on for 10-15 min. (After 10 minutes, check and cook until the pasta is al dente and the chickpeas are tender.)

6. Finish with some naughty grated parmesan or pecorino cheese

*Optional: Finish with an oil emulsion of chopped parsley, minced garlic, chilli flakes, salt, pepper and a spritz of lemon juice.