Pasta e Ceci

Heat 2 tablespoons olive oil in a medium/large pot or deep sided sauté pan over medium heat until shimmering.

Add 3 smashed cloves of garlic and cook, stirring, just until the garlic is fragrant and barely beginning to brown (careful not to burn it).

Stir in 3 tablespoons tomato paste, 1 teaspoon salt, and some black and/or red pepper flakes; cook with the garlic about 30 seconds to bloom the tomato paste.

Add the drained chickpeas, 1/2 cup uncooked ditalini, 1 cup reserved chickpea water, and 2 cups boiling water. Stir to combine and scrape any browned bits from the bottom of the pot.

Lower the heat to maintain a gentle simmer. Cook, stirring occasionally, until the pasta is tender and much of the liquid has been absorbed, about 15–20 minutes. If the mixture becomes too dry before the pasta is cooked, add a splash more hot water.

Make the finishing oil while the pasta cooks: heat 2–3 tablespoons olive oil in a small skillet over medium-low heat with 1 minced clove of garlic, 1 teaspoon minced rosemary, a pinch of salt, and a pinch of red pepper flakes. Heat until the oil is sizzling and the garlic is just about to take color, then remove from the heat immediately to prevent browning.

If using spinach, stir it in during the last 4–5 minutes of cooking and allow it to wilt.

Taste and adjust pasta, seasoning with more salt and pepper if needed. Ladle the pasta e ceci into bowls and sprinkle optionally with grated pecorino or Parmesan.

Drizzle the finishing oil over each bowl of pasta and serve right away.