a deeply comforting Southern Italian dish for cold fall/winter nights.
There are many variations of this popular Italian dish-- I'm usually not a big fan of anchovies, but the anchovies, rosemary, chickpeas, and garlic create such a complex depth of flavor in this dish that just works. Try it for yourself--you might be surprised!
currently listening to: narsha- i'm in love
4 ripe roma/ plum tomatoes
2 cloves garlic
4 fillets anchovies
3 small sprigs of rosemary
1 can chickpeas/ garbanzo beans
4 cups chicken broth
1/2 packet/box of farfalle
3 tablespoons olive oil
salt and pepper
prep time: 10 minutes
cook time: 20 minutes
adapted from fisheri at food52
1. Peel and dice the garlic (suggested way of peeling the garlic cloves)
2. Cut the anchovies into pieces and dice the tomatoes
3. (Note: Choose a deep pan/pot- you will be adding the chicken stock and pasta to the same pan) Over medium heat, saute garlic, anchovies, and 2 of the rosemary springs in olive oil for about 2-3 minutes until fragrant
4. Add diced tomatoes. Saute for 8-10 minutes until the tomatoes are fully cooked. The sauce should be thick and paste-like. Add salt to taste (Note: The anchovies already give some saltiness, so you do not need to add too much)
5. Increase the heat, and add chickpeas with all of the water in the can. Add the chicken stock and the last sprig of rosemary, and bring to a boil.
6. Add the pasta. The liquid should just cover the pasta.
7. Lower the heat to a simmer and cook to 1 minute less than what the pasta package recommends. (Note: Add more water or chicken stock as needed, but the sauce is supposed to be thick at the end)
8. When the pasta is done (taste it!), transfer to bowls. Sprinkle with grated parmesan, freshly ground black pepper, and a dash of olive oil.