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"Even I get tired and need low-maintenance, like nothing dinners every once in a while, where I'm cold, I'm exhausted, I just want to throw something into a pan," admits Rach. Well, this is one of those dinners. The pasta is prepared in a single pan and, as Rach says, is "almost ridiculously easy." It's also really comforting to eat. Spoon a big serving into a bowl, enjoy it curled up with a book or in front of the tv and call it a day!
For more easy one-pan meals from Rach, check out her Sausage and Beans with Greens and Chicken Cacciatore.
Ingredients
- 3 tablespoons EVOO, plus more to finish
- 1 carrot, finely chopped
- 1 small rib celery, finely chopped
- 1 small onion, finely chopped
- 4 cloves garlic, finely chopped or grated
- 1 Parmigiano-Reggiano rind
- 1 large bay leaf
- Salt, to taste
- Red pepper or espelette and paprika, to taste
- Two 14-ounce cans ceci or chickpeas, drained
- 1 pound short-cut pasta (rigatoni, penne, short fusilli)
- 1 quart stock, chicken or vegetable
- 1 jar passata (3 cups)
- Grated Parmigiano-Reggiano, to serve
- ¼ cup finely chopped parsley, to serve
Yield
Serves: 4
Preparation
Add EVOO to a large deep skillet, 3 turns of the pan, and heat to medium-high. Add the carrot, celery and onion and stir to coat. Grate in garlic, then add Parm rind and bay. Season with salt and a little red pepper flakes or espelette and paprika. Add chickpeas and pasta and combine, then add the stock and bring to boil. Add passata, lower heat a bit and cook, gently stirring with tongs, about 18 to 23 minutes or so to al dente. Add some grated cheese and an extra drizzle of EVOO. Remove the bay leaf. Top the pasta with parsley and serve.
