• NYT E-Z Dinner - 30

    From Dave Drum@1:2320/105 to All on Thu Jan 25 17:31:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Pasta E Ceci (Italian Pasta & Chickpea Stew)
    Categories: Pasta, Vegetables, Beans, Herbs, Chilies
    Yield: 4 servings

    3 tb Olive oil, more for
    - drizzling
    1 md Yellow onion; fine chopped
    3 cl Garlic; fine chopped
    2 ts Chopped fresh rosemary
    1/2 ts Red-pepper flakes
    Salt & black pepper
    1 c (packed) canned whole
    - tomatoes; drained
    15 oz Can chickpeas; rinsed
    1 c Ditalini pasta
    4 c Rough chopped escarole,
    - Tuscan kale or radicchio
    Grated pecorino; to serve

    Heat the oil in a large stock pot or Dutch oven over
    medium. Add the onion and cook, stirring occasionally,
    until softened but not taking on any color, 4 to 5
    minutes. Add the garlic, rosemary and red-pepper flakes,
    and cook 1 minute more. Season well with salt and

    Stir in the tomatoes and the chickpeas, breaking up the
    tomatoes with the back of a spoon or spatula and
    smashing about 1/2 cup of the beans.

    Add 3 cups water and bring to a boil over high. Add the
    pasta and simmer, stirring often to make sure nothing
    sticks to the bottom of the pan, until the pasta is al
    dente, about 10 minutes. The water will mostly be
    absorbed by the pasta, but if you prefer it brothier,
    you can add 1/2 to 1 cup water and simmer until warmed
    through, 1 minute more. Season to taste with salt and

    Add the escarole and stir until wilted. Taste and adjust
    seasonings accordingly. Ladle into bowls and top with
    grated cheese and a drizzle of olive oil.

    By: Colu Henry

    Yield: 4 servings

    RECIPE FROM: https://cooking.nytimes.com

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