LC Editors posted: " When you're looking for a simple yet satisfying dish, that can also be made pretty darn quickly, America's Test Kitchen has you covered. Pasta, chickpeas, tomatoes, and a decent helping of Parmesan cheese make a scrumptious meal that's reminiscent of pas"
When you're looking for a simple yet satisfying dish, that can also be made pretty darn quickly, America's Test Kitchen has you covered. Pasta, chickpeas, tomatoes, and a decent helping of Parmesan cheese make a scrumptious meal that's reminiscent of pasta e ceci.#LCHumpDayPasta
We cook chickpeas and ditalini in the same pot to blend the dish, using the starch released by the pasta to create a silky, stick-to-your-ribs texture. Before adding the pasta, we simmer the chickpeas to give them a creamy softness. And we achieve depth of flavor by adding tomatoes and Parmesan cheese.--America's Test Kitchen.
What is LC HUMP DAY PASTA?
We're glad you asked. LC Hump Day Pasta (#LCHumpDayPasta) is a little something we cooked up to help you on the night of the week that you feel least like cooking. Wednesday was traditionally Prince Spaghetti Day (for those of you old enough to remember). We've revamped and updated that to Hump Day and included every type of pasta there is.
CAN I MAKE PASTA WITH CHICKPEAS AND TOMATOES VEGAN?
You definitely can. It's already so close but if you want to go full vegan, you can replace the Parmesan cheese with nutritional yeast (or nooch, as it's known), like our tester Victoria Filippi did. The addition of garlic powder can also be a welcome addition to your nooch, just to amp up the flavor.
Pasta with Chickpeas and Tomatoes
Our pasta with chickpeas and tomatoes is simple to prepare, yet packed full of satisfying flavor.
2 tablespoons extra-virgin olive oil (plus extra for serving)
1 (7 oz) onion (finely chopped)
4 garlic cloves (minced)
1/4 teaspoon red pepper flakes
3/4 teaspoon dried rosemary (crumbled)
2 cups water (plus extra as needed)
2 cans (15 ounce) chickpeas (undrained)
1 can (14 ounce) diced tomatoes
1 teaspoon table salt
1 1/2 cups (8 oz) small shells or ditalini
1/2 cup (1 oz) grated Parmesan cheese
In a pot over medium heat, warm oil until shimmering, 1 to 3 minutes. Add the onion and cook, stirring occasionally, until softened and just beginning to brown, 5 to 10 minutes. Stir in garlic, pepper flakes, and rosemary and cook until fragrant, about 1 minute.
Stir in water, chickpeas and their liquid, tomatoes and their juice, and salt and bring to boil. Reduce heat to medium-low and simmer for 10 minutes.
Add pasta and cook, stirring frequently, until tender, 10 to 12 minutes. Adjust consistency with extra hot water as needed and season with salt and pepper to taste.
Serve, passing the Parmesan and extra oil separately.
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