Ditalini With Chickpeas and Garlic-Rosemary Oil

Tomorrow we should have rain, what a great way to end the week. But for tonight I'm preparing another recipe from bon appetit, February issue. A real comfort dish with layers of flavors. It's pasta with chickpeas which is finished with a garlic-rosemary oil, that is divine.

Ingredients:

1 medium onion, quartered
1 medium carrot, peeled, cut into 1 inch pieces
1 celery stalk cut into 1 inch pieces
6 clove garlics, 4 whole, 2 chopped
1/2 cup flat-leaf parsley leaves
1/4 teaspoon red pepper flakes (I used 1/8 teaspoon)
1/2 cup olive oil divided
Kosher salt
2 tablespoons tomato paste
1 cup chicken broth (recipe used water)
2 15-ounces cans chickpeas, rinsed (used 1 can chickpeas, 1 can cannellini beans)
1 pound ditalini or elbow pasta
1 tablespoon chopped fresh rosemary

To prepare:

Pulse onion, carrot, celery, WHOLE GARLIC CLOVES, parsley and red pepper flakes in food processor until finely chopped. Transfer to a small bowl and set aside. Wipe out food processor and leave out to use again.

Heat 1/4 of the olive oil in a large heavy pan over medium heat; add reserved vegetable mixture, season with salt and cook, stirring often, about 8-10 minutes. Stir in tomato paste and 1 cup chicken broth. Cook, scraping up any browned bits from bottom of pot. Bring to a boil, reduce heat, and simmer until liquid has almost evaporated, 5-8 minutes.

Add chickpeas, cannellini beans and 2 cups water to pot and simmer 15 minutes to let flavors meld. Transfer 1 cup mixture to food processor and puree until smooth, then stir back into sauce to thicken.

Meanwhile, cook pasta in a large pot of boiling salted water, until al dente. Reserve 1 1/2 cups pasta water, when draining. Then add pasta and about half of the sauce and stir to coat. Increase heat to medium and continue stirring adding the rest of the sauce.

Heat remaining 1/4 cup of olive oil in a small sauce-pan over medium lot heat; add chopped garlic and rosemary and cook until sizzling stops about 1 minute. Divide pasta among bowls and drizzle with the infused oil. Enjoy!