Pasta e Ceci (Pasta with Chickpeas)

Name: Pasta e Ceci (Pasta with Chickpeas)
Ingredients: ounces pancetta, cut into 1/2-inch pieces; 1 small carrot, peeled and cut into 1/2-inch pieces; 1 small celery rib, cut into 1/2-inch pieces; 4 garlic cloves, peeled; 1 onion, halved and cut into 1-inch pieces; 1 (14-ounce) can whole peeled tomatoes, drained; 1/4 cup extra-virgin olive oil, plus extra for serving; 1 anchovy fillet, rinsed, patted dry, and minced; 1/4 teaspoon red pepper flakes; 2 teaspoons minced fresh rosemary; 2 (15-ounce) cans chickpeas (do not drain); 2 cups water; Salt and pepper; 8 ounces (1 1/2 cups) ditalini; 1 tablespoon lemon juice; 1 tablespoon minced fresh parsley; 1 ounce Parmesan cheese, grated (1/2 cup)

Pasta e Ceci (Pasta with Chickpeas) was pinched from <a href="https://www.cooksillustrated.com/recipes/8574-pasta-e-ceci-pasta-with-chickpeas" target="_blank" rel="noopener">www.cooksillustrated.com.</a>

"Pasta and chickpeas is a homey Italian standard. Our tweaks added depth but not fuss...."

INGREDIENTS

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ounces pancetta, cut into 1/2-inch pieces

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1 small carrot, peeled and cut into 1/2-inch pieces

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1 small celery rib, cut into 1/2-inch pieces

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4 garlic cloves, peeled

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1 onion, halved and cut into 1-inch pieces

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1 (14-ounce) can whole peeled tomatoes, drained

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1/4 cup extra-virgin olive oil, plus extra for serving

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1 anchovy fillet, rinsed, patted dry, and minced

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1/4 teaspoon red pepper flakes

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2 teaspoons minced fresh rosemary

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2 (15-ounce) cans chickpeas (do not drain)

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2 cups water

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Salt and pepper

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8 ounces (1 1/2 cups) ditalini

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1 tablespoon lemon juice

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1 tablespoon minced fresh parsley

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1 ounce Parmesan cheese, grated (1/2 cup)

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