Sunday Pasta Pennone Con Ceci E Cipolla Chickpeas And Onion Recipes

CECI (CHICKPEAS) SAUCE WITH PENNE

Steps:

• Heat 3 tablespoons extra-virgin olive oil in a large skillet or medium Dutch oven, add the onions, garlic, Fresno chile, rosemary, bay leaf, salt, and pepper and cook to soften, 7 to 8 minutes.
• Meanwhile, add about 2/3 of the chickpeas to a food processor, then quick-pulse into fine bits. Add the finely chopped chickpeas and remaining whole chickpeas to the pan and heat through. Stir in the stock and tomatoes. Break up the whole tomatoes and simmer the sauce to thicken a little. Cool and store for make-ahead meal.
• Reheat over moderate heat and stir occasionally.
• Bring water to boil for pasta, salt the water and cook to al dente. Reserve a cup of starchy pasta water just before draining. Drain the pasta and place back in the hot pot and toss with the sauce and as much starchy water as you need to combine. Serve the pasta in shallow bowls topped with a drizzle of extra-virgin olive oil and sprinkle of Pecorino cheese and parsley.

SUNDAY PASTA®: PENNONE CON CECI E CIPOLLA (CHICKPEAS AND ONION)

Steps:

• If using dry chickpeas, soak them overnight in water. Drain them, and then boil them in a large pot of water for approximately 45 minutes, or until tender, being careful that they do not break apart.
• Puree one cup of the chick peas in a food processor, adding a few tablespoons of olive oil and some water as needed to achieve a creamy consistency. In a large skillet, over medium heat, slowly sauté the onion in olive oil until translucent. Add a bit of water and sauté until the liquid is absorbed and the onions are slightly caramelized. Add the chick pea puree, and salt and pepper. After a couple of minutes, add the whole chick peas and stir. Cook over low heat for a few minutes.
• Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain it, retaining some of the cooking liquid. Add the pasta to the chick pea mixture. If the pasta seems dry, add some of the retained cooking water. Mix well and serve with a sprinkle of Parmigiano.

PASTA E CECI (ITALIAN PASTA AND CHICKPEA STEW)

Steps:

• 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 pepper.
• 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 pepper.
• 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.