BROTHY PASTA WITH CHICKPEAS

Brothy Pasta with Chickpeas image

Provided by Andy Baraghani

Yield 4 servings

Number Of Ingredients 12

3 Tbsp. extra-virgin olive oil, plus more for drizzling
1 small onion, finely chopped
Kosher salt
3 garlic cloves, thinly sliced
1 sprig rosemary
¼ tsp. crushed red pepper flakes
1 (15-oz.) can chickpeas, drained, rinsed
1 cup whole peeled tomatoes, crushed by hand
6 oz. orecchiette or other short pasta
2 Tbsp. finely chopped parsley
3 Tbsp. finely grated Parmesan, plus more for serving
Freshly ground black pepper

Steps:

Heat 3 Tbsp. oil in a large saucepan over medium. Add onion and season with salt. Cook, stirring occasionally, until onion is beginning to soften, about 5 minutes. Add garlic and cook, stirring occasionally, until onion and garlic are very tender and just beginning to brown around the edges, about 5 minutes. Add rosemary and red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Add chickpeas and tomatoes and cook, stirring occasionally, until tomatoes are slightly thickened, 6-8 minutes.
Add pasta and 4 cups water to saucepan. Increase heat to medium-high, bring to a simmer, and cook, stirring occasionally to prevent pasta from sticking, until pasta is al dente, 13-16 minutes, depending on shape. Stir in parsley and 3 Tbsp. Parmesan; season with salt. Pluck out and discard rosemary sprig.
Ladle pasta and broth into bowls. Drizzle with more oil, season with lots of black pepper, and top with more Parmesan.